Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

CHICAGO (WLS) -- ABC7 Chicago's Tracy Butler Cooked up a Storm Thursday with a chef, who has taught hundreds of aspiring cooks a thing or two in the kitchen. The Kendall College Culinary School is ...

SEATTLE — Chef Rodrigo Cappagli, of Maria Luisa Empanadas, started his restaurant and catering company using the same recipes his grandmother used when he was a child. Savory fillings of beef, chicken ...

Dice onion finely. In a skillet over medium-high heat, cook onion, beef, garlic, olives and raisins until meat is browned. Do not add oil. Add salt and pepper to taste. Cool. Place flour and butter in ...

EXCLUSIVE: Celebrity Chef Chris Valdes shared his recipe for Baked Picadillo Empanadas, and he explained how they represent ...

TOLEDO, Ohio — If you're looking for some healthy eating, Jacquelyn Jones has the recipe for you. Check out this great plant-based empanada and chimichurri pairing from SolFood Collective in ...

To make the dough: Mix the flour and salt in a food processor, pulse until well-combined. Add the lard or butter, blend well. Add the egg yolk and the milk in small amounts, pulse until small dough ...

It’s the day after Christmas and our fridges are packed with leftover ham and turkey. While just reheating the extra food is an option, it can be tiring eating the same meal on repeat. Bobby Flay has ...

Over the years, Santos has made a commitment to himself—and those who try his food—to honor his Mexican heritage by infusing the familiar flavors and culinary techniques he grew up with into his ...

Where do empanadas get their magical flavors? The buttery, flaky crusts of the doughy turnovers play a role, of course. But the majority of the flavor is inside, layered in the meats, vegetables and ...