aioli is a critical success factor in this fabulous dish. Its creaminess and one-two punch of garlic and lemon balance perfectly with the zesty smokiness of the shrimp and the sweetness of the tomatoes.

What to do with leftover nachos? How about Tex-Mex scrambled eggs, or migas? It makes a perfect brunch. Here’s how.

Simple, creamy butternut squash soup that even vegetable haters will eat.

I might be a Condiment-aholic.  I love-love-love condiments. Especially those with southwest flavors.  One of the simplest, oldest and best of the southwest condiments is salsa. I found a wonderful fresh salsa recipe years ago in a cookbook called Jane Butel’s Southwestern Kitchen, her Garden…