With style and a bit of sass, you’ll be engaged and involved in what makes French food so good. On page nine, the author asks, “What is the secret of making an excellent pot-au-feu?” Her answer may surprise (and delight you). “A shopping-and cooking husband.”
…This is a story about a woman who decided she would go from being a city girl to an award winning grape farmer…and take her husband and three children along for the ride. The book is actually two intertwining stories and an instructional guide…
This recipe is from Carina Santiago of Teotitlán del Valle, Oaxaca, Mexico.
“The name of this dish is Cegueza. In Zapotec it is ZAAGUEZZ. We have been eating Cergueza here in Teotitlan for many years. I remember my great grandmother preparing it and I remember my mother grinding the corn on a metate (stone mortar). It is a special dish for when the whole family is gathered on Sundays or when there is a birthday. It used to be prepared for very special fiestas. It’s one of my favorite meals with tortillas fresh from the comal (wok-like cooking pan, used over an open fire). That’s how we Zapotecs like it.”
RECIPE for 10 people
Book Review
…A new book, Sunrise, Sunset: 52 Weeks of Awe and Gratitude by Kim Weiss captures gratitude nicely in words and photos and I have a killer cocktail recipe today that will help soothe your taste buds. Today’s article is kind of a travelogue duo for the soul & palate…
…I break from my usual wine review and instead introduce you to Ray Walker’s wine book The Road to Burgundy. It’s a literary treasure…