KEEP IT COOL. Offset this spicy pork with a heap of fresh fixings – from Avocado Crema and cilantro to Summer Tomato Salsa with a spritz of lime. Serves 6 to 8. PORK 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon ground paprika 2 teaspoons sea salt 1 teaspoon freshly ground black pepper […]
The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.
Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator. Try Foster’s Salsa with grilled fish or chicken, poached or fried eggs, enchiladas, burritos or huevor rancheros.
This pizza is a favorite at Foster’s Chapel Hill Market. Sliced into small wedges, it makes a simple and unusual Thanksgiving hors d’ oeuvre.
The traditional Mexican burrito takes on a whole new dimension in the hands of Sara Foster. Sara fills them with scrambled eggs and any number of ingredients, from ham and potatoes to brie, and serves the burritos for breakfast to her hungry customers. This recipe is one of her favorite combinations. For a no-fuss brunch, prepare as many of the elements in advance as you can.