It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Teri Lyn Fisher
Author: Jennifer Iserloh
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Rick Rodgers
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Pableaux Johnson
Author: Virginia Burke
Author: Cynthia Nims
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Author: Tracey Medeiros
Author: Carol Schreder
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
Author: Diana Barrios Treviño
Author: Tracey Seaman
Author: Scott Winkelhausen
Author: Jeanne Thiel Kelley
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno