Combine and mix all these ingredients. Then divide into 6 portions and wrap in foil. Keep in refrigerator. To Make Tacos: In a 12-inch, heavy-bottom skillet, brown 1 pound of 86 percent lean ground ...
Warning: This graphic requires JavaScript. Please enable JavaScript for the best experience. This recipe from “Truly Mexican” by Roberto Santibañez (his “Tacos ...
Marnie Shure is a writer and editor with over a decade of experience. For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes, breaking news, ...
No Super Bowl party is complete without salsa. You need it to spoon over tacos and enchiladas; it can add additional heat to bowls of chili; and when it comes to tortilla chips, you’ve just gotta have ...
Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee ...
An easy, flavorful salsa verde is used to simmer chicken thighs and thinly-sliced onion, resulting in a tangy, spicy, richly ...
If you could choose only one new cookbook this fall, you might have a problem. Publishing has had a little outbreak of seriousness, and the selection of new titles is wide and deep. Say you’re looking ...
What She’s Known For: Authentic Mexican cooking that’s earned a fervent following in Philadelphia and beyond. Flavorful, expertly crafted dishes that take no shortcuts. IN THE MANY kitchens where chef ...
Dear SOS: I had lunch at Massimo Ristorante in Beverly Hills with visiting relatives from Padova, Italy. They found it wonderful, and I was very impressed by the chicken in white grape sauce. It was ...
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