I love tamales. While they can be labor intensive, they keep well, so enlist some friends and make a day of assembling some. The recipe below used one pound of fresh masa. I usually make much larger batches (5 lbs), so I suggest making more and scaling the recipe accordingly. Cooked tamales keep
For better or worse, most of the traditional facets of high end luxury cuisine are off limits for vegans. Caviar, lobster, pate, cheese, and even many wines are all out for us. However, one that we can (and should!) embrace is the truffle. Truffles are small fungi
Last June I was in Cleavland (or rather the suburbs of Cleavland) for a weekend. While flipping channels in the hotel room I saw an add for some diner chain we don’t have out west. They were advertising their new burger, billed as “A big beef burger
A trend I have noticed in many of the vegan cookbooks siting on my shelf is that often basic recipes are omitted and they go straight for variations. This seems to be particularly true for “cheesecake” recipes. A few weeks ago when I was stuck with the
The hard working folks over at Chicago Soy Dairy have been hard at work reformulating their Teese recipe. They recently sent out some samples of a test batch of the new mozzarella recipe and i was able to put it though a few tests. Among the areas
