Salsa Verde, or tomatillo sauce, is a tangy, slightly spicy green delight. It’s the secret weapon to elevate tacos, burritos, grilled meats, or even a simple bowl of tortilla chips. Unlike ...

Kirk McKoy / Los Angeles Times / TNSSalsa verde can include just about anything you want — even things that aren’t green, like garlic. Of the myriad dishes that sound better in languages other than ...

Take your sandwich game to the next level with this Chicken Salsa Verde Cheesesteak Torta. Loaded with flavor, melty cheese, ...

Though sometimes made with raw or roasted tomatillos, fresh tomatillos make this cooked version of salsa verde from Sandra A. Gutierrez bright and spicy. Pair it with rich braises and cheesy ...

Preheat the oven to 375. Split each squash in half and scoop out the seeds. We like to use the Honey Bear variety of acorn squashes because they’re sweet and single-serving size — for this recipe, ...

If you've ever accidentally burned bread and wondered how to use it, this week's Mad Genius episode has the answer. Food & Wine Culinary Director at Large Justin Chapple is making his recipe for Lamb ...

This summer, both of my college-aged kids moved home. In the time that they were away, I had forgotten how often they eat! Both my son and my daughter have become confident home cooks and make many of ...

Grilled meat is, as we all know by now, a summer classic. Warm days and late sunsets send everyone outside to cook their dinner the way our ancestors’ ancestors’ ancestors did: over flames. How could ...

Emily Fiffer and Heather Sperling are two editors-turned-restaurant-owners in L.A. We'll catch up with Emily and Heather regularly for stories, recipes, and dispatches from the front lines of Botanica ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...