A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply...
Author: Kwame Onwuachi
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Barbara Pool Fenzl
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Chris Morocco
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Author: Chris Morocco
Author: Lora Zarubin
Author: Lourdes Castro
Author: John Rivera Sedlar
Author: Ivy Stark
Author: Alison Roman
Author: Sara Moulton
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Author: Norman Van Aken
Author: Bruce Aidells
Author: Bernardo Bukantz
Author: Gina Marie Miraglia Eriquez
Author: Anayanci Jiménez Ramírez
Author: Sergio Remolina
Author: Gina Marie Miraglia Eriquez
Author: Claire Archibald
Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, while fresh lime juice brightens up the dip in a flash.
Author: Rhoda Boone
Author: Marilyn Tausend
An easy Salsa Verde recipe
Author: Deborah Schneider
Author: Rick Bayless
Author: Reed Hearon
If you would like to make your own tortilla chips, simply spray either flour or corn tortillas with vegetable-oil cooking spray, cut into strips or wedges, and bake on a nonstick baking sheet at 400 degrees...