I'm looking for the best technique for mexican veracruzano sauce. I like versions with olives - I had one recently at a restaurant that tasted like it was a thickened stock in which the vegetables were added. Clues?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy