I'm a fan of big, bold flavors, and when that is combined with travel, it's even better. Recently while on a trip to New Mexico I discovered a new recipe that I've now fallen in love with but have ...

My adovada recipe comes courtesy of Rocky Durham, culinary director at The Santa Fe School of Cooking, who knows his way around chiles — fresh and dried. The first time I made it, I was so impressed ...

1. Preheat the oven to 350 degrees. Heat oil in a large skillet and brown pork in batches over medium-high heat, then set meat aside. Add onion to the skillet and saute until golden. Add garlic and ...

1. Rinse and dry the chiles, then toast them in a dry cast-iron pan over medium heat until they puff a bit and become fragrant, 2 to 3 minutes. This probably will need to be done in batches. Cut the ...