It’s vibrant green and looks like a small, under-ripe tomato hidden under a delicate, paper-like husk. Peel back that wrapping to reveal firm, slightly sticky flesh with a scent faintly reminiscent of ...

Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a ...

This recipe calls for grilling the chicken breasts first before finishing them in the oven, so that they have that good grilled flavor. Using nonstick cooking spray--rather than oil--to keep them from ...

» 1 lb. (about 3) boneless, skinless chicken breasts » 2 cloves garlic, slightly crushed » 2 onions, halved » 2 bay leaves » 1 tsp dried oregano » 1/2 tsp. salt, plus more to taste 2 cups tomatillo ...

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Pasta dishes featuring garlic and prawns are pretty common, often tossed in a simple white wine sauce. Foodie recipe developer Julianne De Witt ups the ante with this zingy variation starring ...

Tomatillos make a near-perfect stand-in for green tomatoes, which can be harder to find in San Antonio-area grocery stores. Instructions: Add the crema, yogurt, cilantro, lime juice, chipotle chile ...

Looking like green tomatoes wearing papery jackets, tomatillos are little powerhouses with their bright, tart, herbaceous flavor and acidic punch. A staple in Mexican and Guatemalan cuisines, the ...