This spicy sour sweet spread was unexpectedly versatile with crackers, toast, even muffins. I didn't think it would be sweet enough (and it is sour!) but it combines well with a dry tasty bread or cracker to balance the tastes. Very different!
Chef Mike Isabella’s creamy, flavor-packed take on a traditional Aztec pumpkin-seed dip is delicious proof of his intensive research. Plus, the dip is darn good paired with chips and a sweet-smoky margarita.
Imagine you've had to abandon the Titanic, drift among the icebergs, and finally landed in New York. Sounds like time for a proper drink, infused with strong tea and a liberal hand at the bottle. Bottoms up!