The humble tomatillo is good for so much more than salsa verde, and we have the recipes to prove it. Paul Stephen is a food writer for the Express-News. He can be reached at pstephen@express-news.net.
South Texas loves its salsa verde, but when it comes to using tomatillos in our kitchens, that’s often where the ride ends. Well, no more, we say. The tomatillo is a flavorful, versatile ingredient ...
WE LOVE FRIED PORK RINDS for their crunch, but it’s worth getting to know their softer side, too. In his second Slow Food Fast recipe, Houston chef Hugo Ortega calls for simmering the savory snack, ...
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Enchiladas are such a family favorite, we’re always looking for new and different enchilada recipes to add to our repertoire. This recipe was inspired by the amazing enchiladas suizas we ate at the ...
Preheat broiler. Lay the tomatillos in a 13-by-9-inch metal baking pan (line pan with foil for easy cleanup) and place about 4 inches below the hot broiler. When the tomatillos are soft and splotchy ...
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 ...
In a small dish combine the corn meal, chile powder, salt, and pepper and mix until combined. Dredge slices of tomatillos through the cornmeal until evenly coated on each side. Heat two tablespoons of ...
Tomatillos are a staple at my local produce store, but I have yet to try them in my own kitchen. That will change in the very near future, however, with an increasing number of recipes offering ways ...
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