Turkey in Pipian Sauce

Pipian is a rich, thick kind of green mole—the wonderful sauces that play starring roles in real Mexican food. In Oaxaca, they just call it “mole verde,” but in Puebla, it’s “pipian.” When Americans see “mole,” they usually think of the dark brown version with chiles and a touch of chocolate. While still rich, this […]

Happy Thanksgiving! (and about that stock...)

Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to […]

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