Empanadas are a quintessential example of what traditional Latin food is made of: rock-solid and time-tested techniques that can be adapted to accommodate what’s available regionally, or in the case of my Aunt Elsa, what was in her pantry. She could pull together the most delicious combinations of ingredients out of what appeared to be thin air and then fill and fry a few dozen pastry wrappers in a flash. When Thanksgiving rolled around, these were our version of the classic American pumpkin pie. Tender, flaky, and lightly sweet, these little “Mexican pumpkin pies” make delicious appetizers, too.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.