Author: Bruce Aidells
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Norman Van Aken
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Author: Ivy Stark
Author: Gina Marie Miraglia Eriquez
Author: Melissa Clark
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: Barbara Pool Fenzl
Author: Lourdes Castro
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
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: Sergio Remolina
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
An easy Salsa Verde recipe
Author: Claire Archibald
Author: Anayanci Jiménez Ramírez
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: Marilyn Tausend
Author: Lora Zarubin
Author: Deborah Schneider
Author: Amy Finley
Author: Chris Morocco
Author: Rick Bayless
Author: Gina Marie Miraglia Eriquez
Author: Bernardo Bukantz