We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
These rice fritters have a creamy center and a slightly crisp exterior.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
Although Russians do can marinated eggplant, experts here don’t recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
Sweet, white vinegar–based slaw like this is barbecue’s standard side dish and is especially good piled on pork sandwiches.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
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This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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