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Rosemary Mashed Potatoes
Here's a way to style up those basic mashed potatoes into a perfectly-seasoned side dish with rosemary and Parmesan.
Holiday Potatoes
Dolly Parton and Rachel Parton George have never met a spud they didn't like! And this recipe from their cookbook "Good Lookin' Cookin'" might just be the best one of them all.
Licuado de Mango
Every town in Mexico has someone selling licuados, fabulously refreshing drinks. Try experimenting with other fruit!
Coconut Horchata
This Mexican-inspired coconut horchata is a tropical version of the milky, rice drink. You can add rum to make this a tropical cocktail!
Atole de Elote
My mother-in-law taught me this recipe. Atole de elote (also called "atole" for short) is usually served as a hot drink, although it can also be served in the form of a pudding or a soup. Here's my recipe for a simple atole in the form of a hot drink. Garnish with cinnamon if desired.
Mexican Atole
Atole is a popular Mexican hot beverage made with milk or water, thickened with masa harina, and flavored with cinnamon and brown sugar. Try this soothing beverage for breakfast, in the afternoon with some cookies, or after dinner!
Mayan Hot Chocolate
Don't knock it till you've tried it. This rich, delicious, and kicky hot chocolate might make you abandon your traditional ties. No marshmallows needed; this is for grown-ups. Everything in this recipe can be altered to suit your taste, however I recommend following the recipe to the letter the first time you try.
Horchata Made Easy
Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.
Champurrado (Mexican Hot Chocolate)
This champurrado recipe uses tablets of Mexican chocolate, pinole (ground maize flour), crushed piloncillo, and warming spices to make a thick and cozy hot chocolate drink perfect for the holidays.
The Best Horchata
Horchata is a Mexican drink that's very refreshing on a hot day. I got this recipe a couple of years ago from a Mexican coworker, and it is the best horchata I've had!
Mexican Mocha
After having tried a Mexican mocha at a coffee shop I knew I had to come home and create my own.
Chef John's New Orleans-Style Barbequed Shrimp
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
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