• Green Mustard Slaw with Red Plum Vinaigrette
    Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish …
  • Hawaiian-style Macaroni Salad
    This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B. Ingredients 1 (1-pound) box elbow macaroni1 rib celery, finely chopped 1/2 medium red onion, finely chopped (about 1 cup)1/4 cup …
  • Spicy Maple-Glazed Canadian Gamebird
    This is a variation of a recipe Mike Kerslake developed to use for chicken. Here, he uses pheasant. But any …
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  • Huevos Uxmal (Uxmal-Style Eggs)
    All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here …
  • Sambal Oelek (Hot Chile and Lime Condiment)
    This recipe and others can be found in the following article: Indonesian Sambalsby Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus  Ingredients 1 …
  • Caldo Puchero
    (Pot of Vegetable Stew with Chiltepins) Like most stews, this one takes a while to cook, about 4 hours. It …