Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
Author: Lorna Sass
Author: Miriam Chandler
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Patricia Wells
Author: Claudia Fleming
Author: Bruce Aidells
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez
Island Pork Tenderloin Salad
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
Author: Bon Appétit Test Kitchen
Author: Ruth A. Matson
Author: Dr. Mao Shing Ni
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Allen Susser
Author: Lourdes Castro
Author: Joy Wilson
A hearty, healthy meal that's halfway done before you even start cooking.
Author: Adam Rapoport
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Author: Magdalena Wszelaki
Author: Barbara Pool Fenzl
This avocado-Meyer lemon spread will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation.
Author: Nick Korbee
Author: Maggie Ruggiero
Author: Chris Miller