I'm planning on making an Oaxacan recipe that calls for dried avocado leaves and dried costeno rojo chiles. Any ideas on where I could pick these up? I do recall reading years ago that some avocado leaves should not be used in cooking. Thanks!
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.
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