I have a recipe that I use from the Jamison Border Cookbook. I’m not sure what the protocol is for duplicating copyright recipes. But it starts with a roux of butter/oil and flour. Then add garlic and chili powder — I...

Jamison and Jamison's Border Cookbook. I went out and bought that one myself. It has a range of recipes from Northern Mexico and the Southwest. It’s worth it for the New Mexico carne adobada recipe alone.

I didn’t read the original discusion, but there is a good recipe for Mexican Chocolate Cake in The Border Cookbook by Bill Jamison and Carol Alters Jamison. The cooking time is a little off and I would recommend lining your...

I too love Baklava...and it is very sweet, but wonderful. What about trying to make it yourself (there are plenty of recipes out there) and alter the amount of sugar and honey. YOu might find something that you enjoy a little...

One of my all-time favorite cookbooks is The Border Cookbook by Cheryl and Bill Jamison. Subtitled “Authentic Home Cooking of the American Southwest and Northern Mexico.” Although it is not exclusively a New Mexico...

Cheryl and Bill Jamison's “Smoke and Spice” has a recipe for a sweet potato salad with a chipotle dressing that is great (Sweet Sally’s Sweet Potato Salad). “The Silver Palate Cookbook” has a recipe...

inexpensive chest freezers) cycle the temperature. This melts everything slightly, then refreezes it on a regular basis. Certainly easier to adjust the freezing point by altering the ingredients (I own a refractometer to measure...

. Cheryl & Bill Jamison have a new book out: The Big Book of Outdoor Cooking & entertaining. We may not have a wide range of fresh vegetables in June in upstate NY, but we can cook outdoors! And what happened to Sunday Suppers as...

I had the best tagliettlle with ragu in Bologna a couple of years ago. It was mind altering. I want to recreate (or come as darn close as possible) the experience at home. I’ve got the hand made fresh pasta down, but I need...

with the addition of cold water or water from the tap alters the texture of the dough. When I’ve done it at home, I often just add unheated water and gotten pretty decent results. Have not tried a side-by-side test, though.

Agree with nja that there is no way to reverse oxidation. If you add lots of lemon to try to keep it green, then the flavor will be altered negatively (think lemon pasta with a basil flavor...) Garnishing it well is your best...

liquidy without really taking away enough heat. Clearly, I will alter this recipe before trying it again, but it’d be nice to know what to do in the future. Thanks!

choice for August, but I live in AZ where it is hot as blazes in the summer. You say that grilling is out because you live in a condo, how about substituting pan grilling indoors? There are many books on the topic of grilling...

I made this wild rice one from Paula last week (altered it to my liking) and we really enjoyed it. however, you do end up with too much dressing, so pour on slowly until desired amout....

it was to work with the resulting crust, which turned out very well. I am now wondering whether or not I can freeze the remainder of the lard (in its original container)and subsequently defrost it for use in another pie crust. Or,...