A free bonus recipe from The Unofficial Yellowstone Cookbook! These tri-colored smashed potatoes utilize heirloom varieties of produce, which help restore diversity to local agriculture.
Cookbooks
The Bee’s Knees, Yellowstone 1923
The Bee’s Knees is a prohibition era, honey-sweetened gin cocktail featured in the speakeasy scene in Yellowstone’s 1923.
How to Make Papel Picado Tortilla Snowflakes
Sweet and sparkly tortilla snowflakes – an edible version of the popular Mexican folk art, papel picado which will brighten any winter holiday table.
Homemade Chile Powder for Spice Blends
How to dehydrate and grind chile peppers, with recipes for chili powder and custom spice blends using fresh homegrown and/or exotic store bought chiles. Preserve expensive and/or hard to find chiles.
Arroz Con Pollo Recipe – Tucson Sonoran Style
This Tucson Sonoran style Arroz con Pollo recipe is made with Salsa de chile fresco for medium spicy kick of heat.
Taste of Tucson: Sonoran Shopping Guide
Sonoran cooking resource and shopping guide for the Taste of Tucson cookbook by Jackie Alpers, with lists of ingredients, pantry staples and photography equipment recommendations.
Molletes
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
Nachos Supreme Stuffed Bell Peppers
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips.
Taste of Tucson Cookbook: Meet the Chefs
Meet the chefs that contributed to the Taste of Tucson Cookbook.
Strawberry Habanero Infused Tequila
This infused tequila makes a mean margarita or straight-up sipper.
Chorizo, Egg and Cheese Breakfast Taco
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
Matzoh Molletes Rancheros
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Chocolate, Coffee, Pistachio Biscotti with Sprinkles
Biscotti means “twice baked” in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost cracker-like quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top.
Brigadeiro: Brazilian Chocolate Truffles With Sprinkles!
How do you say “delicious” in Portuguese? Brigadeiro, that’s how! These easy-to-make balls are fun to roll in chocolate jimmies. Box them up for the perfect gift.
Fleur De Sel Caramels
Fleur de sel (flower of salt) is a hand-harvested sea salt with distinctive flavor. Look for variations that have a pink or gray tone. You’d think that something with such a fancy-sounding name might be complicated to make, but in fact these sweet and savory bite-size treats are as easy to concoct as they are to devour. Still, if you want to let your friends believe these caramels are a feat of culinary magic, your secret’s safe with me.
