In this issue
Issue #12
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
We received this recipe from Larry Lagattuta, owner of the Enrico Biscotti Company.
The recipe for this flavorful salad is based on one in First You Take a Leek by Maxine J. Saltonstall.
This homemade ketchup recipe includes fresh jalapeno, cloves, and cider vinegar.
In Veracruz, Mexico, this dish, whose Spanish name literally means "Return to Life," is reputedly a hangover remedy.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.
Dark, hot, and smoky, this salsa gets its flavor—and its heat—from chipotle peppers.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico.
This refreshingly sweet dessert is a variation of a typical Mexican treat.
