Genovese Peanut Pesto Bruschetta
By Mary Moran |
Grilled crostini with ricotta and peanut salsa Genovese (A mixture of parsley, peanuts, basil, lemon zest, garlic and green ...
Read More Butter Lettuce Salad with Cherries, Peaches, and Blackberries
By Mary Moran |
Summer fruits are an exquisite part of this salad, however the dressing and lettuce will do just fine alone. Its ...
Read More Vanilla-Laced Tres Leches Cake
By Mary Moran |
Tres-Leche cake, Mexico gave us two culinary giants - vanilla from an orchid plant and chocolate from the cacao bean. ...
Read More Turmeric Rice, Seared Corn, and Toasted Pine Nuts
By Mary Moran |
The gorgeous color of this rice comes from turmeric, a relative of the ginger plant. It has a warm, black-pepper-like ...
Read More Tamarind-Laced Margarita
By Mary Moran |
Tamarind is a pod-like fruit that was introduced to Mexico in the 16th century by Spanish and Portuguese colonists. It ...
Read More Smoky Paloma Cocktail
By Mary Moran |
Mescal adds a smoky note to this classic cocktail of fresh grapefruit juice, tequila, and sparkling soda.
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