The Mexican Association of Food Packers is now appealing to the European Union to recognize the geographical origin and denomination for jalapeños—and chipotles—to be Mexico only.
Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too.
I’m in love with this Garlic Cheese recipe from Sharon Hudgins’ new book Food on the Move: Dining on the Legendary Railway Journeys of the World but if you find a pile of it dead in a ditch, blame my cardiologist.
La Vigilia di Natale, or Christmas Eve, is the most important holiday for many Italians. The meal served is a holiday feast with deep religious roots.
Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.
This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.