Rachel Laudan

Innovation at the Table
Just in time for the conference hosted by The Food History Committee of the International Association of Culinary Professionals on September 28-30 on the subject of Innovation at the Table. The symposium will take place at the Hagley Museum and Library (www.Hagley.org) and at the University of Delaware Department of Hotel, Restaurant [...]

I write this in large part in response to Colman Andrew’s interesting comment on my post on a recipe using Catalan picada. In it he concedes that mole has pre-hispanic origins but suggests some kind of interaction between Catalonia and the convents of Puebla where by legend the nuns invented the archetypal mole, mole poblano.
I [...]

Since I am talking about mole, here’s a nice article and recipe. The recipe is from my dear friend María Ricaud Solórzano who has a cooking school in San Miguel de Allende.
I can’t recommend the school highly enough. María comes from a family of great cooks and knows the cuisine as only [...]