Author: Sergio Remolina
Author: Alison Roman
Author: Lourdes Castro
Author: Melissa Clark
Author: Sara Moulton
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Author: Jason Mann
Author: Anayanci Jiménez Ramírez
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
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: Ivy Stark
Author: Barbara Pool Fenzl
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: Rick Bayless
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
Author: Deborah Schneider
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). It's wonderful with squash.
Author: Daniela Soto-Innes
Author: Lora Zarubin
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
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Author: Marilyn Tausend
Author: Amy Finley
If you're pressed for time, you may want to try a jarred brand of tomatillo salsa instead of making it from scratch. We can't attest to the quality of all of them, but we do love Rick Bayless's, which...
Author: Carolynn Carreño
Author: Bernardo Bukantz
Author: Gina Marie Miraglia Eriquez
Author: Reed Hearon