Recipes

Green Chile Stew

From Tasting New Mexico. Click to find this and Cheryl’s complete collection of Exciting Cookbooks A bowl of comfort, green chile stew always strikes us as much greater than the sum of its humble parts. Like many dishes featuring green chile, this rose in popularity substantially after home freezing of...
Read More

Lone Star Spareribs

From Smoke & Spice. Click to find this and Cheryl’s complete collection of Exciting Cookbooks In Kansas City, Memphis, and other rib capitals, most barbecuers cook in a “wet” style, applying a sauce near the end of the cooking and again before serving. In Texas, where people love to be...
Read More

Buttermilk-Bathed Pan-Fried Chicken

From American Home Cooking. Click to find this and Cheryl’s complete collection of Exciting Cookbooks Fried chicken rules the roost when it comes to American chicken specialties. Nothing is more popular, even in an age that is afraid of frying, and nothing is tastier when it is fried well. Mary...
Read More

Strawberry Shortcake

From American Home Cooking. Click to find this and Cheryl’s complete collection of Exciting Cookbooks Good fresh berries certainly contribute to the success of this dessert, but what most people get wrong is the shortcake. The biscuit pastry should rise high and crumble grace­ fully into a medley of tastes with...
Read More

The Perfect Wood-grilled Rib Eye Steak

©2017 Cheryl Alters Jamison, Adapted From Born to Grill. Click to find this and Cheryl’s complete collection of Exciting Cookbooks Serves 4 to 6 Use a hard wood for grilling, perhaps oak, or a fruit wood, such as cherry, pecan, hickory, or mesquite. Avoid any kind of pine or cedar. Basting...
Read More

Honeyed Rainbow Fruit Kebobs

From Born to Grill. Click to find this and Cheryl’s complete collection of Exciting Cookbooks In the first decades of American grilling, dessert kebobs with several ingredients usually included marshmallows, pieces of store-bought cake or packaged cookie dough, and an occasional chunk of fruit.  Fresh fruit doesn’t need the commercial colleagues,...
Read More

Carne Adovada

Want to spice up your life, New Mexican style? Then try carne adovada, a slow-cooked pork dish bathed in sauce made from the local red chile. You can order dried red chile from santafeschoolofcooking.com. This particular version comes from northern New Mexico’s Restaurante Rancho de Chimayó, and is included in...
Read More

Mom’s Apple Crisp

Want to know the recipe I return to time and time again? It’s this, my mother Betty’s classic crisp, which appeared in American Home Cooking. Serves 6 to 8 3 pounds tart apples, such as Jonathan or Granny Smith 1 cup unbleached all-purpose flour 1 cup packed light brown sugar...
Read More