Author: Norman Van Aken
Author: Marilyn Tausend
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Marcela Valladolid
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Author: Chris Morocco
Author: Barbara Pool Fenzl
Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, while fresh lime juice brightens up the dip in a flash.
Author: Rhoda Boone
Authentic Mexican pork chile verde! Chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
Author: Elise Bauer
Author: Sara Moulton
Author: Chris Morocco
Author: Anayanci Jiménez Ramírez
Author: Lora Zarubin
Author: Bruce Aidells
Author: Amy Finley
Author: Ivy Stark
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Sergio Remolina
Author: Deborah Schneider
Author: Gina Marie Miraglia Eriquez
These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday...
Author: Elise Bauer
Author: Claire Archibald
Author: Reed Hearon
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle...
Author: Sara Dickerman