An adobo marinade traditionally was used for preserving uncooked meat or fish. Pimenton is an excellent preservative. This recipe is an adaptation-the marinade is more of a rub for the meat, with only ...
In 1898, Encarnación Pinedo was 50 years old, and living out her spinsterhood with her sister’s family in northern California. Well-educated, and a gifted cook, she had just compiled about 1,000 ...
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