The image on the cover of this cookbook was enough to let me know that I had to have it. Don’t these Black Bean and Corn Quesaditas look delicious? The layered mini quesadillas would be easy to assemble and contain more flavor and nutrition than basic cheese melted on a tortilla.
In The New Southwest Cookbook, Meagan Micozzi shows us how to make a fun variety of southwestern food that looks and tastes amazing. When she relocated to Arizona, she embraced the food and culture of the region. The recipes demonstrate an appreciation for tradition but include her own modern twists on the foods. Along with the 80 recipes, she includes helpful tips and information about ingredients and techniques that will be especially helpful to newcomers to this style of cooking.
The New Southwest Cookbook
Classic Flavors with a Modern Twist
by Meagan Micozzi
Pub. date 10/23/13
Description: “When Meagan moved from D.C. to Arizona, she found her culinary curiosity piqued like never before. Inspired by the rich southwestern flavors of her new home—plump chiles, crisp desert fruits, succulent moles, sticky agave, musky tequila—she made it her mission to interview local home cooks, research recipes, and then spend days in her kitchen perfecting flavors and techniques until she had them just right.”
In addition to the Quesaditas, here are a few other recipes that look wonderful to me:
- Coconut Crunch Muffins
- Pueblo Bread
- Adobo Potato Gratin
- Savory Corn Cakes
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