I was given a bag of spices to make "authentic" tamales. It contains achiote, sesame, cumin and coriander seeds, pepitas, chiles, bay leaves and a few other things. Do I toast and grind them to season the meat, or use them to make a "broth" which I then add to the masa/shredded pork? Help!
Look below the mint-infused cookies to the roasted strawberries
A Cobbler Topped with COOKIES
18 Snacks (and 6 Podcasts) for Memorial Day
You May Have Heard About This Nationwide Hot Dog Recall
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)