Mexican Pizza Recipes Show Varied Approaches
Barbara Hansen presents a collection of Mexican pizza methods from the Los Angeles Times. Recipes range from tortilla chip crusts to flour tortilla bases and a yeast dough version, with toppings including beans cheese ground beef tomatoes onions peppers olives and sour cream.
MENTIONED IN THIS ARTICLE
Barbara Hansen
Los Angeles Times
The Turn It Once Debate Turns To Juicy Grilling Tips
The article argues against the turn it once rule for steak cooking. It recommends turning every four to five minutes to retain juices and avoid flare ups. It advises trimming excess fat, scoring edges, and using a brass plant sprayer to dampen flare ups while grilling.
Frozen chocolate as summer treat and memories of Milky Way
A New York Times essay describes frozen chocolate as a cooling summer delight and recalls childhood joys with Milky Ways and chocolate covered marshmallows. The writer praises freezing methods, notes texture and flavor changes, and endorses Lindt bars and Hershey’s golden almond bar as exceptional when frozen.
MENTIONED IN THIS ARTICLE
New York Times News Service
New York
Lindt
Maida Heatter
High Priestess
Chocolate Desserts
Knopf
Hershey
Fiesta Bean and Pork Burritos with Two Way Avocado Dressing
Mexican burritos filled with pork and pinto beans are rolled in flour tortillas and served with a avocado dressing. The recipe yields about seven burritos and uses oregano, chilies, and lime for flavor.
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