These chile rellenos get their name because they’re roasted and stuffed before baking in a smoky tomato sauce. No breading, no frying. The result is a lightened-up spin on one of our favorite Mexican dishes where the chiles really get to shine.
Inspired by one of our favorite late-night slices from Artichoke in New York City, in this version, we lighten the toppings a bit with a garlic-olive oil base, gooey cheese, lemon zest and marinated artichokes, plus a fresh salad of peppery arugula and tender green herbs piled on top before serving.
Serve these toasts during cocktail hour, alongside homemade soup for a light dinner, or topped with an olive oil-fried egg for brunch. This is spring cooking at its finest.
This quick and easy one dish meal is perfect for your whole family! The sweet and savory
combination of orange chicken, pineapple, and soy sauce is sure to satisfy all your cravings!
This hearty grilled dinner salad is our new favorite way to use up an abundance of in-season produce, no matter the time of year.
Whether you’re looking for a show-stopping party bite or an effortless grazing dinner on a steamy summer night, this classic Provençal meal is one of our favorites.
This addictive finger food is a mash-up of two of our favorite Southern classics: Deviled Eggs and Pimento Cheese!
Print Recipe Hugo’s Chilaquiles with Green Tomatillo Sauce Votes: 0 Rating: 0 You: Rate this recipe! Servings servings MetricUS Imperial Ingredients Green tomatillo sauce 1-1/2 lbs green tomatillos1/4 cup Chopped white onion1 garlic clove1 small serrano pepper1/4 cup chopped cilantroPinch CuminPinch Black Pepper3 Tablespoons corn oilSalt to taste Chilaquiles 1/2 cup corn oil divided1/4 cup […]
Print Recipe Irma’s Chiles Rellenos Votes: 2 Rating: 5 You: Rate this recipe! Occasion Casual Servings MetricUS Imperial Ingredients 12 chiles poblanos2 lbs lean ground round beef1/3 cup cooking oil1 cup chopped onion or four green onion2 cups fresh diced tomatoes1 garlic clove1 teaspoon salt1/2 teaspoon Cumin1 teaspoon Ground Black Pepper Salsa Ranchera 4 medium […]
Print Recipe Corn on the Cob with Parsley Butter and Parmesan Votes: 0 Rating: 0 You: Rate this recipe! Course Sides Occasion Casual, Fall, Spring, Summer, Winter Servings servings MetricUS Imperial Ingredients 1 stick unsalted butter softened1 cup lightly packed parsley leaves1 garlic clove chopped Kosher salt4 to 6 ears of Corn in the huskMaldon […]
“Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful. “
Stoke the fire in your taste buds with a great grill rub from Central Market. We’re ready for this sweet and spicy Korean Ssamjang that makes mouthwatering ribs, shaved beef and chicken thighs.
Try this take on Mexican elote — Sweet Corn Fritters with fresh tomato salsa and avocado. These beauties are from Madeleine Shaw’s “A Year of Beautiful Eating.”
These delightfully refreshing salad is packed with whole grains and pairs beautifully with a bright grapefruit vinaigrette.
This delicious recipe pairs great with fresh pita from Fadi’s!