The Taste of Tucson cookbook features recipes from 16 local restaurant chefs in addition to my own recipes. These chefs have contributed to the culinary flavor of this town, winning awards and accolades in the […]
Nachos supreme stuffed bell peppers! Outtake from the Taste of Tucson cookbook. Recipe and food photography by Jackie Alpers. […]
This infused tequila makes a mean margarita or straight-up sipper. […]
Wondering what the difference is between different types of tequila and mezcal? Jackie Alpers has answers! Includes recipes for Tequila Citrus Sipper and Paloma cocktails […]
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers. […]
I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson.
The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up. […]
This quick vegetarian breakfast is a cross between matzo molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa. […]
A plant-based, high-moisture ground beef alternative such as Beyond Beef also works well in this recipe. […]
Cute, kid friendly recipe for slices of apples dipped in chocolate and decorated with sprinkles candy or nuts. This recipe was originally developed fro Refinery29. […]
This recipe was originally developed for Refinery29. Brownies are pretty good all on their own, but when you fold in marshmallows and give them a soft, melted chocolate center, they take on a whole new level of decadence. Even better, you can make this recipe just for yourself, day or night. […]
Chicken Molé Amarillo | Recipe by Jackie Alpers from the cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. […]
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. It’s summertime eating all year round. This recipe was There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. It’s summertime eating all year round. This recipe was originally developed for Today.com. […]
Here’s an elegant, yet quick and easy baked breakfast casserole. Tuck savory Canadian bacon, eggs, herbs and cheese inside crusty baguettes the night before. When you wake up, add a little cream, then slip it into the oven for brunch. This recipe originally appeared on Tastecooking.com […]
This recipe was originally developed for Lipton tea in conjunction with the FoodNetwork.com […]
Inspired by “The One Where Ross Loses it Over a Sandwich.” Our version uses leftover dinner rolls instead of bread. This recipe was developed for refinery29.com […]
Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers” Serves 2-4 Ingredients: 2-4 cups leftover stuffing (one cup per person), warmed […]
This recipe was originally developed for TasteCooking.com. It’s quite spooky looking, yet elegant enough to serve at a Halloween themed adult dinner party. […]
How to make tuna noodle casserole. […]
Whatever happened to Rumaki, that vaguely Polynesian appetizer that they used to serve at tiki themed parties in the 70s? Maybe making buffalo-style rumaki will help modernize them a bit and bring them back into […]
Recipe for marinated flank steak using my mom’s recipe from the 80s, adding in some Mexican oregano and extra citus so now it’s an Ohio meets Tucson recipe. […]
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. Slice an Italian roll across the top, not the side. Spoon a tablespoon of warmed marinara sauce inside the cut roll, then tuck in […]
We all know that rainbow sprinkles make the world-go-round and this super-easy recipe is fun, festive and good for you too. You can melt the chocolate in the microwave which makes it the perfect treat for a hot summer’s day. […]
Pizza flavored spaghetti squash: It is good for you, it’s fairly low in calories, is very filling… and it tastes like pizza. So it’s win-win-win-win. […]
These individual brownie pan pizzas are baked and served in Lodge 3.5” cast iron skillets. You can use one 9” cast iron skillet instead if you prefer. The options for different toppings are endless. Have fun experimenting […]
Learn how to make frozen Watermelon Wedges: the all natural ice pops. […]
Remember, that brownie mixes now come in gluten free varieties too! This recipe was first written for Refinery29. Ingredients 1 package brownie mix Cooking spray 2 cups mixed fresh berries 1 cup whipped cream. Instructions […]
All of the bark and none of the bite […]
Inspired by Mexican Style Street Corn, this whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll. Food photo and recipe by Jackie Alpers. […]
Two Dips That Live As One, Together At Last […]
Serves 2 to 4 A cross between a Mexican pizza an an open-faced quesadilla, the cheese crisp is the perfect comfort food. Southern Arizona restaurants started selling the dish more than 50 years ago and […]
This recipe originally was written for and published on Refinery29 as part of an article on easy and affordable grain bowls. Check out the rest of the recipes on their site. The Greek yogurt adds a little […]
Sweet Corn Paletas Mexican ice pops often incorporate more exotic ingredients than their northern counterparts and my Sweet Corn Paletas are no different. Makes 12-16 servings Ingredients 1 cup milk, I used almond milk but any kind […]
Corn, beans and squash are three of the earliest domesticated crops grown by Native Americans in the Sonoran region. For this recipe, prepared corn masa, which is usually used to make tortillas or gorditas, is […]
Grain Bowl With Green Quinoa, Tepary Beans, Avocado and Egg Start your day with this Sonoran style power breakfast. It’s high in protein, complex carbs and healthy fats. Serves 1. Ingredients 1/2 cup dry quinoa […]
For a lower carb version of this dish, replace the pasta with an additional cup of chopped broccoli. Serves 4 Ingredients For the “Copycat” Condensed Cream of Chicken Soup 3 tablespoons butter ¼ cup flour […]
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left. […]
This may be one of the easiest recipes ever. It was originally written for and published on Refinery29 where you can find seven more of my Oreo recipes. I literally wrote the book on sprinkles, so if you’re […]
Cauliflower that has been pre-chopped into tiny rice-sized bits is my favorite new food product. It’s almost indistinguishable from real rice in recipes, yet contains significantly less carbs, so it’s perfect for grain-free and Paleo diets. […]
Prepare the grains according to package instructions unless otherwise noted. You can do this in advance and store the cooked grains in the refrigerator to save time later. Different varieties of the same grain have […]
Walnuts are less expensive and easier to find than the traditional pine nuts and I think they taste even better. Plus they’re loaded with healthy fats. This recipe originally was written for and published on Refinery29 as part […]
For centuries, people believed that it was impossible to make a chicken pot pie in the microwave. I have proven them wrong. This recipe first appeared in the article “10-Minute Dinner Recipes That ANYONE Can […]
Vegan Cocktail Pups The secret ingredient is baby carrots! This is so simple that there isn’t even a recipe. Just toss a bag or two of baby carrots a crockpot with your favorite barbecue sauce […]
Festive enough for New Year’s Eve, this pretty appetizer only takes about 5 minutes to make. Bacon infused caviar adds an unique smokiness that will intrigue your guests and is fairly inexpensive, but any decent quality caviar will […]
Frozen berries top this easy dessert with a 5-minute prep time… because it’s hot out there. Chia seeds are truly a super-food packed with antioxidants, fiber and loads of healthy Omega-3 fatty acids, so they are a […]
This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and […]
Tacos for breakfast? Of course! Pinto beans add a healthy dose of fiber and low-carb tortillas erase any remaining guilt factor. Make these as mild or spicy as you like with your favorite taco sauce […]
In my latest article for the Food Network I show you how to make 5 fun, edible holiday centerpieces, including this tree made out of powdered sugar doughnut hole. Here’s how!
Ohio meets Arizona! Cincinnati style chili cheese nachos – Cincinnachos as they will henceforth be known. The best of everything for snacking season. Start with My Recipe for Cincinnati Style Turkey Chili, substituting ground grass-fed beef […]
These healthier German pancakes are topped with fat-free Greek yogurt and fresh fruit, reducing the sugar content. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet. This […]
All of the ingredients for authentic Thai cuisine are available at most grocery stores. Sambal Oelek and Thai fish sauce can be found in most Asian food sections. This recipe was originally published on iVillage.com […]
There was a time in history when an all white meal consisting mostly of flour and milk was the most depressing idea imaginable. In Dicken’s “A Christmas Carol”, Ebenezer Scrooge famously sat down to a […]
There’s no flour in these muffin cups, yet they’re still light and fluffy! The secret is to beat the egg whites with an electric mixer until stiff peaks form. I mixed in spicy Italian chicken […]
My niece got married in a field in Oskaloosa, Kansas last weekend. Afterwards we had lunch under a tent. My mother-in-law made all of the desserts including this Savarin, a rich airy cake soaked in a […]
Does the thought of having to decorate a cake alarm you? Me too! Squeezing buttercream into and out of a a piping bag, is hard! Forget about me being able to form a flower, or writing someone’s name […]
This snack is best eaten very late at night, preferably after attending a party of some other festive gathering. It’s easily assembled and pleasant to look at, even when blurry. Save to BigOven Yum September […]
In my latest article for the Food Network I give step-by step instructions with photos on how to make individual ice rings to cool down and brighten up summer drinks. They are easy enough to make for […]
Like all regional cuisines, Sonoran style Mexican food is evolving. My spicy Sonoran style chicken salad could easily be served in tortas (sandwiches) alongside the pork or beef varieties, or in tacos, which are now available served on lettuce leaves at local restaurants as well as on traditional corn or flour tortillas. I used store-bought rotisserie chicken which has become a staple in Mexican home cooking. […]
Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home. I like to make them mini so they […]
Make any day a celebration! Just barely sweet, these sparkly sandwiches make a fun breakfast surprise, after-school snack, or party food. Inspired by Robert Louis Stevenson’s poem “Fairy Bread” in A Child’s Garden of Verses, fairy […]
You don’t need to have gone to art school to explore creativity in the kitchen. In my newest Food Network article I show how easy it is to paint watercolor flowers onto cookies using natural […]
One of the best ways to learn how to cook is to follow other people’s recipes, and since I cook, style and then photograph chef’s recipes for the Food Network’s website, I’m constantly learning new things. […]
An unpublished photo from my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts was nominated for the 2014 Photography Master’s Cup in the Food Photography category. Here’s the recipe to go along with the photo, reprinted from […]
I made fancy sprinkles covered Easter eggs, and you can too. It’s easy! Learn how in my latest article for the Food Network. http://blog.foodnetwork.com/fn-dish/2014/04/how-to-decorate-easter-eggs-with-sprinkles/
Looks can be deceiving; my favorite monsters are scary looking, but innately good. Just like these monsterized eggs, which have been turned green and frightening looking, but are completely delicious. They are also monstrously easy to make. Save […]
I had a wonderful time doing this interview for the magnificent Bakepedia, written by the equally magnificent Lauren Chattman. Here’s the link to the whole Q & A.: http://www.bakepedia.com/blogpost/jackie-alpers-sprinkles-interview/
I’m beyond thrilled to announce that I am writing and photographing a monthly column for the Food Network! It features seasonal & holiday recipes, fun projects and entertaining ideas that use sprinkles. Here’s January’s! http://blog.foodnetwork.com/fn-dish/2014/01/how-to-beat-the-winter-blahs-with-sprinkles/ Brighten […]
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