For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight...
Author: Elise Bauer
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Chris Morocco
Author: Sergio Remolina
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
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: Lora Zarubin
Author: Barbara Pool Fenzl
Author: Sara Moulton
Author: Lourdes Castro
Author: Ivy Stark
Author: Alison Roman
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Author: John Rivera Sedlar
Author: Gina Marie Miraglia Eriquez
Author: Norman Van Aken
Author: Bernardo Bukantz
Author: Bruce Aidells
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
Author: Gina Marie Miraglia Eriquez
Author: Anayanci Jiménez Ramírez
Author: Claire Archibald
Author: Marilyn Tausend
Author: Rick Bayless
An easy Salsa Verde recipe
Author: Deborah Schneider
Author: Reed Hearon
If you would like to make your own tortilla chips, simply spray either flour or corn tortillas with vegetable-oil cooking spray, cut into strips or wedges, and bake on a nonstick baking sheet at 400 degrees...