While on a recent trip to South America, I was served an incredible variety of fresh produce assembled into platters of lightly dressed salads. As a vegetarian, my hosts were concerned I wasn't getting enough food; "Look at these salads I'm making!" I said every day at lunch. I was so into these Chilean small salads, I've been making a composed version of the fare offered to me almost every evening since I've returned. Think of this as a vegetarian twist on the much–adored Salad Nicoise.
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While spending time in Santiago, Chile I had the opportunity to learn a simple, elegant dessert from Chef Mauricio Valdovino. His recipe for chilled papaya soup utilizes ingredients the country is known for; it's bursting with fresh, tropical flavors. The chilled soup also comes together in less than ten minutes and would be perfect for a spring gathering. Join Chef Mauricio in making this quick, easy dessert.
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I was served a variety of foods during a recent trip to Mendoza, Argentina, but the one appetizer I could always count on was a fresh, steaming cheese empanada. Have you tried the ubiquitous starter snack of Argentina? More

There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less? More

I have this thing about kids and sugar. I don't think they make such a great combination and I grip to this conviction, hard. When she was much younger, I used to tell my daughter that she could have sweets when she was five. Five seemed like a safe and far-away target, but as it approached, I knew I had to keep my promise.

So last weekend, as we said goodbye to four and hello to five, I let go of my no-sugar rule and made her what she really wanted: a sugary sweet birthday cake complete with edible pink glitter.

It was a transformational moment for us both.

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These thick, deeply savory sauces aren’t what typically comes to mind when we think of Mexican cuisine. They’re made with unexpected ingredients like chocolate and prunes, and every one we’ve had has been slightly different. They are so very good that we couldn’t end the week without mentioning them. Do you have a favorite? More

We admit that the tortilla press could be considered a kitchen unitasker of the worst sort — it's heavy and fits awkwardly among the pots and pans in the cupboard, and it can really only be used for pressing tortillas. And yet — while we gave you a few tips on making tortillas without a press earlier today, we also wanted to look at the press itself — we just can't get over how perfectly it makes tortillas! More

What do you eat after enchiladas, tacos, maybe a tasty plate of lengua? How about a sweet, sticky cake or some deep chocolate ice cream? More

We make zero claims as to the authenticity of this dish, but we do know that it's extremely tasty! We love how the tortillas get soft and chewy during cooking, absorbing some of the salsa and providing the perfect vehicle for lots of oozy cheese. This is one of our go-to meals when we're out of ideas, and it always hits the spot. More

Lengua is, of course, tongue. Specifically beef tongue, and it’s something that’s fairly common in Latin American cuisine. Unless you grew up with it, cooking and eating lengua can sound about as appealing as mud pie. But done right, lengua is a fantastic and tasty thing. It’s that “done right” part that gets tricky. More