Recipes, creative cooking ideas and food photography from the author of the Taste of Tucson and Sprinkles! Cookbooks
Apparently, in the olden days, every casino in Las Vegas offered a $1.
This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts.
Recipe for red wine soaked sausages in creamy, cheesy pasta, using either plant-based or meat sausages and egg noodles.
I made fancy sprinkles covered Easter eggs, and you can too.
Jackie Kashian's Recipe for Paprika Marinated Chicken.
Old West style Vegetarian chili made with plant-based beef, and black beans.
When I asked locals which Tucson centric recipes they would most like to see included in my cookbook quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo.
This Sonoran version of tortilla soup features crushed tortilla chips and melted cheese anchored in a clear broth that is seasoned with garlic, green chiles and Mexican oregano.
This crunchy, salty, and spicy coleslaw is an excellent companion to Sonoran style dishes.
I replaced the beef with crispy tofu, which adds just the right amount of heft and bite, and served it on crunchy baked tostada shells topped with Queso Fresco, scallions, radish and sliced pimento-stuffed olives.
Molletes beat avocado toast any day! 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.
A quick and easy Tucson Sonoran breakfast taco with a crispy egg fried in chorizo then folded with cheese into a tortilla.
This version is the personal creation of Chef Suzana Davila of Tucson's Cafe Poca Cosa/ The Little One, who specializes in these complex sauces.
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California.
Recipe for Skillet Stuffing Shakshuka made with leftover stuffing and eggs in a smoky, tomato based sauce.
To help us carbo-load for the long trek through the neighborhood, my mother would prepare her standard pre-trick-or-treat meal of Kraft's boxed spaghetti dinner.
Whatever happened to Rumaki, that vaguely Polynesian appetizer that they used to serve at tiki themed parties in the 70s? Maybe making buffalo-style rumaki will help modernize them a bit and bring them back into the public lexicon? Let's all try serving.
Inspired by Mexican Street Corn, the Elote Dog is a whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll.
Start your day with this Tucson Sonoran style power breakfast.