Author: Luis Miguel López Alanís
Author: Norman Van Aken
Author: Roberto Santibañez
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty...
Author: Michael Shrader
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Molly Stevens
A hearty, healthy meal that's halfway done before you even start cooking.
Author: Adam Rapoport
Recipe adapted from Canal House Cooking, Volume No. 4 by Christopher Hirsheimer and Melissa Hamilton. This refreshing chilled soup (from their latest edition)...
Author: Raquel Grinnell
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs,...
Author: Diala Canelo
Author: Lourdes Castro
Author: Marie Samples
Author: Paul Grimes
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...
Author: Skye Gyngell
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Julie Loria
Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are...
Author: Melissa Roberts
Author: Virginia Burke
Author: Rose Hammick
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen
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...
Author: Lena Cederham Birnbaum
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden...
Author: Andrea Albin
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg,...
Author: Rick Martinez
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Priscila Satkoff
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
Author: Chris Schlesinger
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon,...
Author: Julia Turshen
Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.
Author: Todd Richards
Author: Bon Appétit Test Kitchen