Author Archives: Chef Lynne - CookWithUs.com

Cooking at The Kitchen Engine

  Yay! to men who cook!  The guys in this class had a great time working with Poblano chiles, preparing  Chiles en Nogada stuffed with a perfect picadillo filling and topped with fresh juicy pomegranate seeds; and learning the tips for the perfect Chile Relleno, … Continue reading

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Yellow Rice / Arroz Amarillo

CookWithUs.com recipe This rice is delicately flavored and colored yellow with annatto seeds which are indigenous to the Yucatan area of Mexico. 3 teaspoons achiote (annatto seed) ¼ cup cooking oil 2 cups long grain rice, rinsed and drained 2 … Continue reading

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Topolobampo, Rick Bayless’ famous Chicago Mexican Restaurant

CookWithUs.com The Oxman girls hit Chicago! 0r, how much can two sisters eat in two days in Chicago?  A lot! I wanted to eat dinner at Topolobampo more than anything.  This highly rated Mexican restaurant in downtown Chicago is owned … Continue reading

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Brazilian Fudge Truffles / Brigadeiros

Our first pilot for Latino Sabor, our Latin inspired cooking show, featured these decadent little truffles, so popular in Brazil. Brazillian Fudge Truffles / Brigadeiros These gooey little bon-bons have a chocolaty caramel flavor and are traditionally served in frilly paper … Continue reading

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Mexican Squash Soup (Sopa de Calabasa)

A Cook With Us Recipe Mike Gonzales, my partner at the Hispanic Food Network, demonstrates how to prepare Sopa de Calabasa in the cookwithus.com kitchen. Check out the video below. Squash Soup / Sopa de Calabasa The nutty taste of … Continue reading

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Cochinita Pibil is a favorite Yucatan, Mexico, pork dish.

Every time we make cochinita pibil for friends, they rave “this is the best Mexican pork we’ve ever eaten! The meat is rich and succulent with a unique earthy flavor imparted from achiote, a seasoning paste, made from annatto seeds … Continue reading

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Festive Mexican Flag Rice

  A colorful display of green, red, and white rice is a perfect patriotic side dish. Each rice represents one color of the Mexican flag. Mexican Flag Rice   Green Rice / Arroz Verde This deliciously creamy rice derives its green color from … Continue reading

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Frida Kahlo and Diego Rivera Celebrate Mexico’s Independence.

According to accounts from the book Fridas Fiestas, on Sept. 16th, 1942 the Rivera household is in full swing preparing a grand dinner for Diego’s old revolutionary comrades  to celebrate  Mexico’s Independence day, a rousing national holiday. Grand military parades, … Continue reading

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Poblano Chiles stuffed with Picadillo

Picadillo is a spiced meat filling made with fruit and usually nuts. It can be used for chile rellenos, empanadas, and  other specialty Mexican dishes. This recipe adapted from Fridas Fiestas was served at the wedding of Frida Kahlo and … Continue reading

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Fridas Fiestas

Honeymoon in Cuernavaca, Mexico, August 1929 Frida and Diego settled into their new life together. Their honeymoon took them to Cuernavaca, the lovely city of eternal springs where Diego was commissioned to paint a mural on the ancient palace once … Continue reading

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