the foodies that we are. What I do to keep costs down w/o compromising our chowish needs: only buy items on sale and produce that’s in season. This means not being a slave to recipes and just opening up the fridge and...

in Moroleon and Uriangato, GTO (near Leon) over thanksgiving and we were blown away by the delicious food EVERYWHERE. simple $5 comida corrida set menus absolutely blew away anything i’ve ever had in the US. even a simple...

in that very combination! The recipe must have been in a magazine ad for Welch’s or Heinz. Not sure I’d go for the stuffed cabbage, either, but honestly, it’s great on tail-size meatballs. Really!

Just wanted to mention a new spot on Dot Ave that opened just before Thanksgiving. It’s called the bar and that’s exactly what it is, but they offer a really good steak and cheese sandwich. The bar is located across...

in vinegar with chiles), avocado- and tomatillo-based green salsa, or even American-style pickle relish] “Rica's Tostada”: tortillas y gorditas hechas a mano [both flour and corn tortillas, as well as gorditas, are...

pen, and a handy by-product was our own eggs. Rabbits in hutches, which I was taught to dispatch with a “rabbit punch,” then skin and dress. And almost every year at least one turkey for Thanksgiving. God, I hated...

Except in the end when Excelsior was giving food away (I think they were testing Post recipes - I seem to remember both Mac & Cheese and Fish & Chips). As for Post 390, I expect the prices to hold fairly steady. The idea is to be...

(HAWAII) Smithfield Ham w/Red-eye Gravy (VIRGINIA) Burgoo (KENTUCKY) POULTRY Southern Fried Chicken (NORTH CAROLINA/TENNESSEE) Chicken & Dressing (eg, cornbread or oyster) (MISSISSIPPI/ALABAMA) Stuffed Turkey (MASSACHUSETTS). Ready for...

ingredients and recipes from the Atlantic, Pacific and Arctic coasts, and all points in between. All aboard for this transcontinental, gastronomical adventure. Be prepared to cook, taste and sample what makes our great country...

Most things, animal and vegetable, I prefer it with skin, often strongly so. Some things not, like citrus (there are cultures where you’d bit into an orange like we’d eat an apple). I rarely if ever peel white potatoes...

their Noble Blend last year. LOL..so much wine, so little wine. Look forward to hearing about Tofino...we are not next out until after Thanksgiving.

remembered ringing it up for me no more than half an hour earlier. But back to the recipe thing. I think it’s hard with produce because the brands are all the same at the big supermarkets (did you really buy that Chiquita...

all the time, but that was strictly a holiday thing growing up. We only had it with turkey, which we usually only had on Thanksgiving.

Wow. I have never stored peanut butter in my fridge. We do not go through it very quickly, unless we use it in a recipe. It has never gone bad. Please don’t tell me it has to go in the fridge, there is no more room! I never...

Well, I mean, waiting for some inspiration to do something with it, like an impulse purchase or one of your standard staples for a recipe you’re making later on. For example, I have some super lump pasteurized crabmeat that...