Recipe: Black Bean Burritos How long does it take? 1 hour Category: Vegetarian Name: Tracey Why is it a favorite meal? It's so simple and delicious. I usually double the recipe so we have leftovers....
Recipe: Chile Relleno with Pecan Cream Sauce Category: Omnivore How long does it take? 45 minutes Name: Marina Why is it a favorite meal? This is more of an impromptu dinner party dish. It looks lik...
Recipe: Cool and Spicy Avocado Pork Tacos with Mexican Cart Style Corn on the Cob Category: Omnivore How long does it take? 30 minutes Name: Brett Why is it a favorite meal? Fresh summery flavors wi...
Recipe: Huevos Motuleños Category: Vegetarian How long does it take? 30 minutes Name: Hannah Why is it a favorite meal? It’s a tasty, healthy version of a great Mexican brunch dish. I like...
Recipe: Chicken Tinga Tostadas How long does it take? 30-40 minutes Category: Omnivore Name: Kathleen Why is it a favorite meal? I can get all the ingredients at my local corner store. It's flavorfu...
Recipe: Roasted Potato Tacos with Creamy Cilantro, Jalapeno, Garlic Dressing How long does it take? 15 minutes prep; 30-40 minutes cooking Category: Vegetarian Name: Taylor Why is it a favorite meal...
Recipe: "Planned" Leftover Burritos How long does it take? 10 min prep, 20 min cook Category: Omnivore Name: Jessica Why is it a favorite meal? I can change it based on my mood, what I have on hand,...
September always feels like a busy time of year. School is back in session, and the busyness of fall replaces the more leisurely pace of summer. We're always looking for some good quick meals this t...
Name: Gabriela Location: New York City, New York How are you staying cool? Sweating it out with a spicy salsa that doesn't require us to roast any ingredients!...
Sweet corn is the perfect thing to eat right now – seasonal, fresh and perfect with almost nothing added to it. But hey, it's Street Fair Food Week, so we might as well load it up with lots of ric...
Among the summer treats we found at the Barnsdall Art Park market this week were sweet corn and fresh nopales, or prickly pear cactus paddles. We picked up a few ears and pads and when we got home, th...
Smooth. Mellow. Contemplative. A perfect slow-sipping after-dinner drink…. Up until a few years ago, this was not a description I’d ever imagine applying to tequila. But then I’d never tasted a...
I was poking around the book store on Sunday morning (went straight to the cookbook section, of course) and stumbled upon a new vegan cookbook: The Accidental Vegan. It was this tamale recipe that sol...
We should have posted this recipe a few weeks ago in honor of Cinco de Mayo, but better late than never... ...
A recent conversation with friends about guacamole revealed myriad techniques and preferences. Lumpy versus smooth, lime versus lemon, cilantro lovers versus haters ... There seem to be as many variat...
Spring's official start last Friday inspired me to make my first true spring salad. Saturday morning I skipped off to the farmers' market at Union Square hoping to find more than bruised apples and pr...
Last week, when Meat/Un-Meat month was covering lamb, pork and goat, I gave a quick Goat Meat 101 but getting a recipe up was a different matter. It took the better part of the week and weekend to fin...
I usually associate these nutty, round, powdered-sugar dusted with Christmas because my grandmother made them every year of my childhood. We called them Mexican Wedding Cakes, but they're known by man...
Yesterday we brought you a review of Nancy Baggett's new book from Wiley: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads. We know how much you all love no-knead bread, so we just had to give...
Tortilla soup is something we enjoy any time of year but especially in autumn, when we savor the warmth of chiles and cumin and toasty corn tortillas. This vegan version of the soup also incorporates ...
Huitlacoche is a grayish fungus that grows on corn and causes problems for farmers. However, what farmers may consider a "pest" is what many people in Mexico and the American Southwest consider a del...
Chipilín, or chepil, is a legume native to Southern Mexico and Central America. Its delicate leaves have traditionally been eaten as greens or used as an herb to flavor rice, soup, Oaxacan tama...
Posole is everything we love about southwestern cuisine. It's fresh and light, spicy and cool, crunchy and chewy: all in one bowl! With summer escapes on the brain, we offer this recipe as a quick wee...
With the weather turning warmer, we find ourselves turning to lighter meals and nibbles. Healthy dips and spreads such as muhammara are finding their way onto our plates more often in recent weeks. ...
For our relaxed Memorial Day party. this weekend, we know that beer will be the drink of choice. But to make it a little more fun and fancy, we'll be offering guests the option of making a michelada w...
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