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Fragrant and Hot Spare Ribs – More Asian Flavours

With the success of steamed spare ribs with black beans and chilies from Fuschia Dunlop's Revolutionary Chinese Cookbook, I found another, slightly more complex recipe for ribs earlier in // read more

Taxim – Chicago

Greek restaurant. You know the stereotype.Those perfectly turned potatoes - I believe they come like that in a bag. The perfect rice - is that Uncle Bens? The classic salad made with // read more

Mole Amarillo – Not the one with chocolate!

Fall and winter are perfect seasons to make moles. These renowned labour-intensive stews of Mexico, especially Oaxaca state, are slow-cooked, healing dishes infused with earthy chilies and // read more

Watermelon Margaritas

Thirsty? The best way to make easy work of an oversized watermelon is to juice it. Cut off the peel of a seedless watermelon and whip the melon in a blender, until you have juice. There // read more

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About Cooking with a Broad

Welcome to Cooking with a Broad, a place of culinary exploration and adventure, with a penchant for authentic Mexican flavours.
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