Dear Fraser:

Okay. If you want to go the whole nine yards, here's what you do: Make the dough (using a rich recipe--the one in Cook's Illustrated is great; or look in the last issue of the magazine for yet-another-approach) and let it rest for several hours in the refrigerator. Roll out the dough, fit it into the pan, crimp the edges and freeze for a couple of hours. Dock the dough. Butter a piece of foil (the oven bag is awkward to me) and lay it buttered-side down in the crust, pressing it to fit tightly against the dough's surface. Fill to the top with weights, rice or beans (I use beans); it's filling to the top that matters here--I even mound it a little. Bake until nearly done (I go for 375 degrees for about 15 minutes). Remove the beans and foil. Return to the oven to dry out for 5 to 7 minutes. Brush with egg yolk (to seal all the holes) and let cool (the heat of the crust will cook the egg yolk). That'll give you the best results as long as the dough you choose doesn't have much water in it (the easier the dough is to roll out, the most likely it will be to shrink). I know it sounds like a pain, but if perfection is what you're after, you gotta pay the price. Glad you've enjoyed the recipes and I hope you have wonderful holidays!

Dear Wynams.org:

I use the Cuisinart DFP-14BCN (with a 14-cup bowl), which has a brushed stainless exterior--pretty cool to look at and really good for the quantities I mostly find myself cooking. But pretty much any food processor from Cuisinart is going to be top-of-the-line. They defined the category, for goodness sake, and they've kept up. Though mine retails for about $200, you can buy a smaller version for $150 (it's the DFP-7BC with a 7-cup bowl).

My favorite chili doesn't have too many ingredients--it's the depth and simplicity that I think make it award-winning (it has, in fact, won several awards!). I brown coarse-ground (or hand-cut) beef and pork in fresh-render pork lard or bacon drippings. I toast and soak cleaned ancho chile pods, then blend them to a puree and strain. When the meat is brown, I add a big handful of chopped garlic. After a couple of minutes, I add the chile puree and cook everything down, stirring regularly, until it is very thick. Then I add some dark beer, some beef broth, some Mexican oregano and I let it simmer for an hour or two. (you can add some diced roasted tomatoes with the broth if you want.) Shortly before serving, stir some water into a little masa harina, then stir the slurry into the chili to thicken it; stir constantly until the mixture thickens. If you want you can add some cooked beans (I like them). I season the chili with salt and a little sugar and top it with chopped raw white onion, shredded cheddar cheese and a sprinkling of chopped cilantro. I wrote about this chili in my book Mexican Kitchen on page 49.

Dear John:

The recipe for Huevos Motuleos, a classic of Yucatecan cuisine, can be found in my book Mexican Kitchen on page 270. But you can also wing it, if you know your way around the kitchen. The sauce is basically the same as the one you'd use for Huevos Rancheros, but made with habanero chile and a squeeze of lime. The tortillas are fried crisp (or buy tostadas). And the beans are essentially your typical fried beans, though the beans themselves are pureed and typically flavored with epazote. When you're ready to serve, warm the sauce and the beans, chop up some ham and cook (or defrost) some peas. Fry your eggs sunnyside up, then layer everything as follows: a spoonful of beans, a crisp tostada, an egg, some sauce, a sprinkling of ham and peas (and, if you wish, some Mexican fresh cheese). Huevos Motuleos are typically served with fried sweet plantains (the ones that are black-ripe, peeled, cut on a bias and fried until golden in a little oil).

Sylvia, thanks so much. As long as people keep enjoying it we'll keep making it.

Cookie girl,

You must be a pretty adventurous eater this sauce is Caliente!!! Just follow the link to our site..... Rick

Skarz

Thanks for the kudos and the support! That's funny you should say that. I do the same thing when it's a recipe I haven't made in awhile. My family loves it. Thanks for watching,

Rick