1/2rocoto pepper, deveined and chopped1 1/2tablespoon chopped parsley3/4cup loose corn kernels1tablespoon ground ají amarillo (Peruvian pepper)Salt and pepper, to tasteHide Images1Wash mussels with a brush. Bring them to a boil in a pot of water. Remove them from the pot as soon as they start to open so they don’t over cook.

Scald the plums and let them swell. We wash onions, salad, garlic. We cut the onion into scales, we get a white sauce from the garlic, we break the salad and we mix them with olive oil and lemon juice. Remove the plums from the plums and let them drain from the excess water. We put them over the salad, then we cut the tomatoes into cubes, we mix everything and we taste salt.

Inspired by Brazilian flavors, this stir fry tosses together easily so you can have dinner on the table fast.MORE+LESS-1/2teaspoon cayenne pepper1/4cup canned coconut milk1tablespoon tomato paste4tablespoons sesame oil, divided1lb boneless chicken breast, diced2medium red bell peppers, sliced1whole red chile, seeds removed and diced2whole jalapeño pepper, seeds removed and diced1tablespoon freshly grated ginger2cloves garlic, minced or grated1cup cooked black beans, rinsed and drained if using canned1/4cup fresh parsley or cilantro, choppedHide Images1In a small bowl mix together the cumin, pepper and cayenne.

Heat the liquid cream, but it should not boil, just keep it warm. Meanwhile, mix the yolks with the sugar until you get a fluffy cream and the sugar has melted. Add the almond liqueur, vanilla and salt. Mix well. Slowly, and very little, pour over the cream obtained, heated whipped cream.

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A fresh Tex-Mex twist on chicken fettuccine!MORE+LESS-Updated November 25, 20161lb chicken breast, sliced1packet Old El Paso™ taco seasoning mix1small green pepper, sliced thin8oz cheddar cheese, gratedFresh cilantro, for garnishHide Images1In a sturdy pot, cook fettuccine until it’s al dente in salted water.