What can I tell you? This Mexican-inspired green pozole beef stew zigged, and then it zagged, and in the end, it landed perfectly. In the first version I tried to incorporate a couple of cups of blue corn kernels, a gift from my friend Candy in Albuquerque. It turns out I should have pre-cooked the corn to soften it; the kernels remained hard and chewy long after the meat was tender. Hard, chewy, and a very odd blue-ish purple. In the second version, I used canned hominy, whole corn kernels that have been dried, then treated, so they look like... Read more →


With red curry paste and coconut milk in your pantry, Thai red curry dishes will become a quick and easy go-to meal for busy nights. This recipe combines chicken breast with broccoli, spinach, mushrooms and peppers. Read more →