| Oct 25, 2000
Total Time: 25 minutes
Servings: 4 burritos
Note: You can use a spicy black bean dip instead of refried beans, if you prefer.
2 boneless, skinless chicken breasts
1 tablespoon oil
1 teaspoon chili powder
1 tablespoon lime juice
| Nov 30, 2005
Total time: 55 minutes
Note: From Cafe Verde in Pasadena. Look for ground dried ancho chiles (sometimes labeled pasillo) in the spice section of selected markets, especially Latino markets.
2 Roma tomatoes
1/2 large white onion, peeled...
| Nov 30, 2005
A great tortilla soup can be a revelation -- rich with an intriguing roasted-corn flavor, vibrant with color and toasty, tantalizing aromas.
Classic tortilla soup, the way you'd find it in Mexico City, is simply good chicken broth combined with roasted...
| Jan 27, 1994
If I were dying, I would want the coffee cake served in the junior and senior high school cafeterias in Los Angeles as my last meal. Do you, by chance, have the recipe?
DEAR MICHELE: Our sentiments exactly. Here's the recipe as...
| Jul 14, 2013
| 2:39 PM
Consider brunch. As far as meals go, it has certainly proved to be a versatile little sucker, a real workhorse, able to adapt to almost anything you can throw at it.
It’s been classed up with oysters and Champagne. It ’s been roughed up with...
| Jul 9, 2013
| 9:37 PM
Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.
What’s even better,...
| Jul 11, 2013
In large supermarkets, the number and variety of salad dressings seems endless — and that count doesn't even include refrigerated dressings in the produce department. From classic Italian vinaigrettes to creamy ranch and Caesar, these salad sauces...
| Jul 4, 2013
We have a hard time passing up dessert, especially when the main ingredient is the refreshing flavor of lemon. A dish of fresh seasonal fruit topped with a scoop of lemon sorbet couldn't be an easier meal-ender, but sometimes the occasion calls for a more...
| Jan 3, 2013
| 1:28 PM
This is one big game. That's going to mean one big tailgate party, too.
Celebrate the Ravens' playoff game with a recipe from the folks who feed the team. Chef Jonathan Lindenauer at Classic Catering People — the exclusive caterers of the Ravens'...
| Jan 16, 2013
| 4:46 PM
Corn bread nation. Sponsored by Martha White and Lodge, a maker of cast-iron cookware, the 17th annual National Corn Bread Cook-Off is accepting original main-dish recipes at marthawhite.com through Feb. 28. Ten finalists will compete April 27 during...