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Thursday, April 15, 2021

Stories by Janet Blaser

  • Chia berry jam is quick and easy to make and full of nutrients.

    Incorporate this Mexican superfood into your next indulgent treat

    High in fiber, B-vitamins and omega-3s, chia’s tiny seed packs plenty of nutrition but also taste into dessert, beverage and snack recipes.

    April 12
  • Right now is arguably the best part of the asparagus season in Mexico.

    With asparagus season now peaking, it’s currently affordable and delicious

    It’s a perfect time to indulge in this vegetable, now that markets are flooded with beautiful specimens at more-than-reasonable prices.

    April 5
  • The classic use of celery: topping a Bloody Mary

    Add strong yet subtle flavor to dishes with a classic ingredient: celery

    In Mexico, you can buy just one or two stalks at a time in the mercado, but why not buy the whole head? We’ve got ideas for your next meal.

    March 29
  • You'd probably never guess there's yogurt in these sweet, fluffy lemon meringue muffins.

    It can be hard to find but good yogurt kicks all sorts of dishes up a notch

    Sweet and savory recipes use yogurt to add moistness and richness while avoiding unhealthy fat.

    March 22
  • Veggies are the main event in this Gen. Tso's Cauliflower dish.

    A sideliner no more, cauliflower is having its moment in the spotlight

    Do you think of it as just a buttered side? Take a second look at this cabbage family member that’s getting a starring role on foodie tables.

    March 15
  • Spicy and salty combine with flair in these feta-stuffed tomatoes.

    Smooth, tangy feta takes even everyday recipes to the next level

    Crumble it, blend it, spread it: this cheese only made in certain regions of Greece transforms even a plain dish into something truly special.

    March 8
  • A fish chowder made with salmon is truly decadent.

    Salmon: as many ways to make it as there are fish in the sea

    In chowder, burgers, salad, rice bowls, — the variety of delicious ways you can use this fish will definitely keep your mealtimes interesting.

    March 1
  • A torta’s main job is to keep a person full for hours.

    My big, fat, Mexican sandwich: tortas tantalize the taste buds

    For a long time, Janet Blaser avoided this many-faceted, meal in a bun because it’s made with thick, white bread, but she’s now a believer.

    February 22
  • Cream, honey, and peanut butter make up this fondue's base.

    Peanuts have been in Mexico for centuries, but mostly at snack time

    While used in a few traditional dishes, these nuts mostly get turned into dips and sauces or creatively topped as between-meal treats.

    February 15
  • Soup is a lovely antidote to winter's chill.

    If the cold weather’s got you down, cuddle up with some homemade soup

    With a chill in the air in so many parts of Mexico right now, make yourself this comfort food that’ll warm you right down to your toes.

    February 8
  • In the city of Oaxaca, enough people love radishes that there is a longstanding Christmastime festival celebrated there called "Night of the Radishes".

    Discover the humble radish’s highly delectable appeal

    Far from just a bitter veggie to be shunned at the salad bar, this tuber can be prepared in many delicious ways — raw, roasted or sautéed.

    February 1
  • Avocados go in recipes you might never expect.

    Go beyond your Superbowl guacamole with Mexico’s ubiquitous avocado

    Expand your gastronomic experience beyond guac and tortilla chips with these recipes for a favorite Mexican fruit.

    January 25
  • Spinach is a nutritional powerhouse of vitamins and minerals.

    Forget Popeye’s canned stuff: fresh spinach is the chieftain of leafy greens

    Fresh spinach is not the enemy your young self might remember. It makes a versatile addition to the most decadent of meals any time of day.

    January 18
  • Verdologa, a succulent, has an almost infinite number of varieties.

    Verdologa adds flavor and texture to classic recipes

    An easy and unobtrusive addition to soups, stews, and even scrambled eggs, verdologa is also high in Vitamin C, antioxidants, and omega-3s.

    January 11
  • Topped with chocolate and fresh fruit, nachos make an appealing dessert.

    What goes on top of nachos? Just about anything your heart desires!

    Nachos may seem as American as apple pie, but a creative maître d’ in a Coahuila restaurant invented them for a customer in 1940.

    January 4
  • The versatile Medjool date livens up a variety of recipes.

    Sweet yet high in fiber, the 50-million-year-old date is as popular as ever

    Be it a quick smoothie or a luxurious meal or a healthy dessert you crave, the date adds compelling flavor to both sweet and savory recipes.

    December 28
  • Ponche navideño is Mexico's version of holiday punch.

    Brighten your holiday with Mexico’s ever-popular ponche navideño

    For Christmas, families all over Mexico pull out their treasured recipes for ponche navideño, a fruity holiday punch.

    December 21
  • Holiday gingerbread person updated for gift giving in the current era.

    Reach out this season with the gift of homemade Christmas cookies

    During this isolated holiday season, these sweet holiday treats are a safe way to reach out to friends, neighbors, and loved ones.

    December 14
  • Homemade seasonings, like this pumpkin pie mix, trump store-bought.

    Homemade seasonings spice up holiday gift giving

    Freshly ground spice mixes are a unique alternative to holiday cookies and make for a one-of-a-kind gift your friends will remember all year.

    December 7
  • Find the right homemade cat treat recipe may take a few taste tests

    Making tasty treats for finicky felines means knowing what your cat loves

    Cats are finicky eaters, so to get enthusiastic results, adapt homemade cat treat recipes to include failsafe ingredients you know they love.

    November 30
  • Cream cheese is often known in Mexico as queso philadelphia, a cultural nod to the Kraft company's version. It shows up in many Mexican recipes.

    Cream cheese brings a subtle decadence to many dishes

    It may come as a surprise, but delicious cookies, enchiladas and alfredo sauce all begin with the subtle decadence of added cream cheese.

    November 23
  • Lentils make a good blank canvas for the intense flavors in Mexican cuisine.

    Lentils make for a cheap, unassuming start to some highly flavorful meals

    Found in every market in Mexico, lentils are a versatile base that make it easy to quickly expand your cooking repertoire.

    November 16
  • Arroz con leche can be made quickly with leftover rice, but many swear using freshly cooked rice makes it come out much better.

    Arroz con leche varies with each Mexican grandmother who makes it

    In Mexico, finding the “best” arroz con leche recipe depends on which grandmother you ask. Each reply will be slightly different.

    November 9
  • Homemade dog biscuits: an easy treat your dog will bark for

    Dog treats are easier to make than you might think to make and well worth the effort: a batch will store nicely in the fridge for two months.

    November 2
  • Broccoli: a ubiquitous, healthy treat to enliven your table

    With more vitamin C than oranges, tasty broccoli recipes are a healthy addition to anyone’s dinnertime repertoire.

    October 26
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