All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Cinco de Mayo is Saturday, and it's become an annual tradition in our family to celebrate with a new taco recipe. There's something about a fish taco that fills me with an almost weak-in-the-knees ...

No matter what you serve it on, once you make and taste your first salsa macha, it will earn its place in your fridge forever. Paola Briseño González is an avid cook from Puerto Vallarta, México, ...

Instructions: In a medium saucepan over high heat, combine broth, onion cut into fours and garlic. Bring to a boil then lower heat to a simmer for 10 minutes until onion is tender. Set aside to cool.

Like all good Californians, I will gladly shoehorn avocados into any almost any dish (as long as the avocados aren’t cooked, that’s gross). Obviously, the king of all avocado dishes is guacamole, but ...

Cooks across the Caribbean and Latin America have for centuries turned stewed black beans into a delicious art. Hundreds of dishes are based on the nutritious staple, which is indigenous to the ...

The 30th annual Salsa Contest was part of last week’s Bloomington Community Farmers’ Market. There were 19 entries in the three categories: tomato-based raw, tomato-based cooked and specialty. Prizes ...