Recipes

  I learned about this dish when I took a cooking class several years ago. I liked it so much that it has become a staple in our family as one of the more popular sides. I lost the recipe from the class and have developed my own over the years. This is like scalloped

  These dessert bars are like a blond double crusted, fruit filled brownie, only better. The recipe was given to my wife over 40 years ago from our cousin, Gloria Garza, and are still a favorite today. Usually made around the holidays, I sometimes convince my bride to make them at other times of the

  This is one of my wife’s favorite dishes. In our travels, it’s one of the items she consistently orders, be it in Houston, Paris, Canada or, her favorite, New York City’s 44&X (X representing 10th ave).  There are a myriad of ways chefs and cooks prepare this dish. This is my way. MISE EN

  This pastry is as easy as it gets and very satisfying. I would make them the day you want to eat them as the crust does  not stay as crispy after the first day. Anything with guava was very much a part of our cuisine growing up. We had guava trees all over the

  When visiting friends in California, we went to breakfast at a restaurant in Encinitas named The Original Pancake House. I’m not a pancake eater. I usually go for the savory items, but hence their name I decided to try the pancakes. They made me a believer. I have never had lighter, more delicious pancakes

  This is a great recipe that can be jarred and given as gifts. It makes a lot and lasts a long time. Great for parties and large crowds. A thank you to my cousin’s sister-in-law, Frances Manali, for giving me the basics for this delicious salad. Like many of us, she does not have

  This is one of the easiest recipes you will ever encounter and yet so delicious and visually pleasing!! This is a great side dish for almost any protein or for a vegetarian meal. MISE EN PLACE INGREDIENTS: 2 Pounds fresh asparagus, tough ends trimmed 3 Tbsp. olive oil 1 1/2 Tbsp. minced garlic 2

  I was stationed in San Antonio when I was in the United States Air Force, where I met and married my wife. We had to be conscious of our spending and were always looking for something that was inexpensive to make, but also plentiful. At that time, there was a drive-in movie called The

  This recipe is by Samin Nosrat from her book  Salt Fat Acid Heat. It is so simple to make and unbelievably succulent and flavorful. You can’t go wrong with this recipe. Pictured is the one I made. Thank you Ms. Nosrat for this recipe that I have made many times.  MISE EN PLACE INGREDIENTS: