Roasting Garlic

Roasted garlic will keep in the refrigerator for a month. I use them in dressings, on top of brie, added to pizzas, pastas, or spread on crackers or bread. Use in any recipe that you want a mellow, nutty, garlic flavor! Save the “garlic oil” for salad dressing or to drizzle over pizza or pasta!

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Roasting Hatch Chiles

I grew up in Portales, New Mexico and these Hatch, NM chiles were a staple! They are the backbone of my New Mexico Green Chile recipe and are also wonderful on a cheeseburger! You’ll find lots of Hatch Chile recipes here!

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Kathy’s Favorite Tools

My favorite tools include an incredible cheese knife, vintage Pyrex bowls, rubber whisks, spatulas and spoons.  But the multi-purpose tool I go to almost every day is the microplane grater.  I use it to shred garlic, grate parmesan cheese, and zest limes, lemons, and oranges. WHAT ARE YOUR FAVORITE TOOLS?  

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Easy Vinaigrette

This recipe works with all kinds of vinegar. Try substituting tarragon vinegar, or apple cider vinegar. You can also substitute grainy mustard for the dijon and add your favorite chopped fresh herbs!

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