Sweet charred squash gets a kick from a fiery, earthy salsa macha packed with toasted seeds and rich chile flavor. Traci Des Jardins was named a 1995 F&W Best New Chef while executive chef of Rubicon.

A nut-and seed-rich Yurok salsa macha made by frying dried chiles, garlic, and seeds in oil, then blending with lime, maple, and salt for a smoky, spicy, textured condiment. Transfer the blended salsa ...

Instructions: Heat both oils in a medium skillet over medium heat. Add the chiles, garlic and all the nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat, ...

“Just leave it to me, and I will spoil you.” When you’re grieving, those are soothing words, especially when they’re delivered by one of your closest friends — and she happens to be an expert at ...

Growing up Mexican American meant that spicy food was part of my regular diet, even as a child. Whether it was chorizo with eggs for breakfast or grilled fish with green salsa for dinner, spice was ...

Whole chicken is probably the thing I most enjoy preparing in my home. This recipe is very flavorful and easy to cook because the bird has been spatchcocked. Brining the chicken helps with keeping it ...

Salsa macha is salsa from Veracruz, Mexico, made with dried peppers, nuts and other textural components such as sesame seeds, garlic, and oil. Its spice and tang combined with a nutty richness makes ...