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Showing only recipes by “Deborah Schneider.”

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Shrimp and Red Peppers on Rosemary Sprigs

DEBORAH REMEMBERS…When I was a little girl, our family lived for several years on a beach in Tahiti. We’d fish in the lagoon from our dug...

by Deborah Szekely and Deborah Schneider


Mixed Seafood Steamed in Parchment with Shallots and...

DEBORAH REMEMBERS… Ah, this dish triggers a memory of embarrassment. There was a time when I didn’t know that parchment was also the cook...

by Deborah Schneider and Deborah Szekely


Corn, Cilantro, and Arugula Salad with Yogurt Dressing

Here, the combination of cilantro in two forms—fresh green leaves and crushed seeds (called coriander), which have a distinct flavor of t...

by Deborah Szekely and Deborah Schneider


Heirloom Apple and Smoked Gouda Salad with Honey Wal...

Fall and winter are cold enough in the Tecate mountains to keep apple trees happy, which is very chilly indeed. Heirloom apples are usual...

by Deborah Schneider and Deborah Szekely


Chocolate Chip-Cranberry Cookies

Friday is eagerly anticipated Cookie Day at the Ranch. The lucky staff member who walks around with the basket, handing out cookie bliss,...

by Deborah Schneider and Deborah Szekely


Carne Asada Taco Vampiro

Carne asada is really the street taco. Smoky meat, fresh salsas, crunchy onions…it just doesn’t get any better. Unless, of course, you ta...

by Deborah Schneider

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Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Many years ago, I worked with a cook who introduced me to this method of roasting pork with milk and fresh orange. Jose has long since re...

by Deborah Schneider


Hibiscus Margarita

This is a perfectly beautiful drink, made with or without alcohol. Mexican aguas frescas are drinks made of fresh fruit and water, sweete...

by Deborah Schneider


Shrimp Taco Dorado

The dorado taco is a supertaco—a new trend in which the basic taco is elaborated upon by adding more salsas, cheese, and garnishes; addin...

by Deborah Schneider


Mushroom, Rajas, and Corn Tacos with Queso Fresco

The earliest Mexican cuisine was vegetable-based, so in times past, before Spanish beef, chicken, and pork worked their way into every ta...

by Deborah Schneider


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