Total: 50 results found.
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From “Being Dead Is No Excuse,” by Gayden Metcalfe and Charlotte Hays Serves 10
Created on 24 October 2017
Makes 1 double-crust pie Photography by Melanie Grizzel
Created on 24 October 2017
By Joshua Thomas • Photography by Melanie Grizzel Serves 4-6
Created on 30 August 2017
This is Liz Kweller’s own recipe derived from her Aunt Carmen (from Entre Ríos), her godmother Irma (from Cordoba) and her own tweaks over the years. Makes 12. Photography by Melanie Grizzel.
Created on 30 August 2017
Serves 6
Created on 30 June 2017
Serves 8 Recipe courtesy of “Breakfast in Texas”
Created on 24 April 2017
Adapted from David Tanis Serves 6–8
Created on 24 April 2017
This recipe makes 20 light and fluffy biscuits. They can be jazzed up with grated cheddar cheese or green onions. Courtesy of Lou Lambert • Photography by Elif Selvili ...
Created on 20 February 2017
A bowl of this stew is perfect as a main course served with hot tortillas. It can also be used as a filling for enchiladas, burritos and tacos. The heat of the green chiles varies depending on variety ...
Created on 20 February 2017
... a fermented starter, which will give the loaf some of the same sourdough characteristics. The addition of the onion in the fermentation gives the bread a sweet, tangy flavor. Try variations of this flatbread ...
Created on 20 February 2017
Serves 2-4 By Sarah J. Nielsen Collards and other greens are sweeter after a freeze, so leave those long tough leaves on the plant until after a cold shock and they’ll be more palatable. I recommend ...
Created on 19 December 2016
Serves 4-6 By Jean Warneke
Created on 19 December 2016
Serves 6-8 By Jean Warneke This is a version of the dish many consider to be the national dish of Cuba. It would be very common to find ropa vieja on the menu at a paladar.
Created on 19 December 2016
Makes 12-15 servings By Kathleen Thornberry • Photography by Melanie Grizzel
Created on 19 December 2016
Serves 6 By Michele Jacobson • Photography by Darby Kendall
Created on 19 December 2016
Serves 6 Courtesy of Will Packwood • Photography by Jenna Northcutt
Created on 21 October 2016
Serves 8 By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016
Use this adobo rub to coat chicken, shrimp, fish, tofu, pork or portabella mushrooms before grilling or baking in the oven. Makes 1½ quarts. By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016