This Southwestern Spinach Niçoise Salad is a complete 4-serving meal made with tender red potatoes, crisp green beans, tuna, hard-cooked eggs, black beans, corn, tomatoes, avocado, and baby spinach. A bright Southwestern lime dressing made with olive oil, fresh lime juice, Dijon mustard, cumin, chili powder, and garlic ties every component together in about 40 … Read more
Curried Oysters with Banana Salsa is a classic 30-minute appetizer made with 24 shucked oysters, a light curry-seasoned flour coating, and a fresh banana-lime salsa. The oysters are pan-fried in butter and vegetable oil for about 1 1/2 to 2 minutes per side, then served immediately while their edges are golden and their centers are … Read more
The best guacamole recipe is a simple classic made with two ripe Hass avocados, onion, jalapeño, garlic, cilantro, fresh lime juice, and kosher salt. Mash the ingredients with a fork until creamy but still slightly chunky, then fold in seeded tomato if you enjoy a little extra color and freshness. This homemade guacamole takes only … Read more
The Best Perfect Salsa Recipe is a fresh, no-cook, restaurant-style salsa made with canned tomatoes, green chiles, onion, jalapeño, garlic, cilantro, lime, cumin, and salt. Add everything to a food processor, pulse until finely chopped but still slightly chunky, then chill the salsa for 30 minutes so the flavors come together. This easy salsa makes … Read more
Steve’s Wonderful and Relatively Uncomplicated Pico de Gallo is a classic no-cook salsa made with five ripe tomatoes, onion, cilantro, jalapeño, lime juice, and salt. It takes about 15 to 20 minutes to prepare, needs no cooking, and tastes best after resting for 15 to 60 minutes so the fresh ingredients can mingle. This pico … Read more
Chris’ Mexican Salsa is a fresh, uncooked pico de gallo-style salsa made with six ripe Roma tomatoes, white onion, jalapeños, garlic, cilantro, lime juice, salt, and optional black pepper. It takes about 15 to 20 minutes to prepare, requires no cooking, and tastes best after resting in the refrigerator for at least 15 minutes. This … Read more
The best Mexican snacks recipe for a classic, crowd-pleasing bite is elote, also known as Mexican street corn. Fresh corn is grilled until juicy and lightly charred, then brushed with a creamy mixture of mayonnaise, Mexican crema, and optional garlic before being finished with cotija cheese, cilantro, chile powder, and lime. This easy elote recipe … Read more
This easy pico de gallo recipe makes about 3 cups, or 6 servings, of fresh classic Mexican salsa in about 30 to 35 minutes. Combine 6 finely diced Roma tomatoes with white onion, jalapeño, cilantro, lime juice, and kosher salt, then let the mixture rest for 10 to 15 minutes so the flavors blend. Every … Read more
This classic cheesecake recipe makes one tall, 9-inch New York-style cheesecake with a buttery graham-cracker crust and a rich, creamy filling. It uses four 8-ounce packages of full-fat cream cheese, sour cream, vanilla, and four eggs, then bakes at 325°F for 55–70 minutes before cooling slowly and chilling. The result is dense yet silky, gently … Read more
Grandma’s Southern Carrot Cake is a moist, oil-based cake made with finely grated carrots, crushed pineapple, toasted pecans, warm cinnamon, and a thick cream-cheese frosting. Bake it in a 9×13-inch pan for 35–45 minutes, or make two 9-inch round layers that bake in about 25–32 minutes. This classic cake serves about 12–16 people and takes … Read more