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 ...

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 ...

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. By day, Carla Lalli Music edits food features for Bon Appetit, but at home she shuns ...

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 ...

On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

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 ...

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 ...

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

1. Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for one hour. 2. While hominy is cooking, make red chili purée: Toast dried chilies lightly in ...

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 renown as the Palisade peach and the Rocky ...