Recipe Finder

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  Entree

  Pork Eggplant Cappellini

  This creative pasta steams together pork and eggplant. Marc Matsumoto explains the inspiration for this cappellini dish in a full post on…
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  Entree

  Spice-Rubbed Pork Tenderloin in Corn Husks

  This dish by Chef Barbara Pool Fenzl requires just 20 minutes in the oven and can cook while you entertain your guests.
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  Entree

  Seared Tuna Tortilla Sandwich

  This sandwich by Chef Vincent Guerithault bypasses bland tuna in a can for fresh tuna steaks, which are layered with tortillas—the bread of…
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  Appetizer

  Mesquite Crêpes with Onion Filling and Leek Broth

  Chef Roxsand Scocos uses complex flavors in these Native American mesquite crepes.
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  Entree

  Southwestern Barbecue Paella

  Chef Lenard Rubin's barbecue paella will be well worth the labor of love when you sit down to the table.
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  Side Dish

  Dutch Oven Green Chili Corn Bread

  Chef Chuck Wiley likes to bake this flavorful corn bread in a Dutch oven over a campfire. The cast iron pan makes it especially crispy. You…
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  Entree

  Sugar and Chile Cured Duck Breasts

  This is Chef Robert McGrath's contemporary take on trail food, inspired by the Old West. It's a whole other world from hardtack, however,…
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  Entree

  Coffee-Roasted Fillet of Beef with Pasilla Chili Broth

  Chef Robert del Grande's unique method for roasting beef produces a succulent fillet that is perfectly cooked. The coffee and cocoa give…
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  Soup and Stew

  Traditional Posole

  Try Chef Barbara Pool Fenzl's take on posole, an original Southwest comfort food. Posole is an ancient feast day dish and is a favorite on…
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  Soup and Stew

  Three Sisters Stew with Corn Dumplings

  Try this traditional Native American stew by Chef Loretta Barrett Oden using corn, squash, and beans–the Three Sisters.
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  Entree

  Ancho-Glazed Chicken

  Chefs Mary Sue Milliken and Susan Feniger use one of their favorite chiles—the aromatic, coffee-scented ancho—in a marinade that is…
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  Entree

  Goat Cheese and Crab Rellenos with Fiery Black Bean-Pineapple Salsa

  Chef Stephan Pyles prefers to "roast" the chiles for rellenos by frying them in hot oil for a few minutes until they blister. He then dips…
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  Dessert

  Chocolate Tacos Filled with Hazelnut-Chocolate Mousse

  Chef Donna Nordin is quite a chocolate artist as demonstrated with this whimsical dessert. The tacos are easily formed out of rounds of…

  Likes: 1
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  Side Dish

  Cactus Fries

  This dish is the creation of Chef Jay McCarthy, and these are no ordinary spuds. Serve them as an appetizer, side dish, or even as a first…

  Likes: 1
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  Side Dish

  Nacho Crisps

  Try this nacho chips recipe made with corn tortillas. You can watch Sue prepare the dish in this clip from Lakeland Cooks!
• 
  Salad

  Red Onion and Orange Salad

  Try this salad recipe made with red onion and oranges. You can watch Sue prepare the dish in this clip from Lakeland Cooks!