Maybe I shouldn't admit this publicly, considering what I do for a living, but I don't follow recipes. I read recipes all the time--all day, pretty much--and "look" at recipes in books and other ...

Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer extraordinaire based in Los Angeles. Her website, What’s Gaby Cooking is a fun, sun-soaked destination for all things Southern ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo mcrisostomo@sacbee.com The smell wafting through Bernadette Gutierrez’s Land Park ...

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for ...

If using dried posole corn, place the posole in a large pot in about 6 quarts of unsalted water, and cook for 3 to 4 hours, until the corn has softened. (May be done the night before; allow the posole ...

Posole is a thick, stewlike soup, usually made with pork, hominy, peppers and coriander. It originated in the Jalisco region of Mexico. It’s a traditional Christmas dish — and hangover remedy, which ...

This recipe comes from my partner, Andrew Ghetia, who was also the opening chef at 4505 Burgers & BBQ. He spent 10 years cooking in Santa Fe before moving west. It was in Santa Fe that he developed an ...

This classic pozole rojo is a labor of love, but the results burst with rib-sticking satisfaction. Instructions: Break the stems off the chiles de árbol and ancho chiles and shake out as many seeds as ...

Photo by Pati Jinich from National Public TV Series “Pati’s Mexican Table” Now that it’s finally raining in California, there’s no time like the present to indulge in a bowl of delicious pozole. There ...

Getting your Trinity Audio player ready... During the past few months, I’ve given four talks on the history of food in Colorado. I was surprised to find, in my research, that foods of such present-day ...