Makes 6 to 8 servings. Recipe is by Teresa B. Day. 1 onion, sliced 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 tablespoon chili powder 1 teaspoon granulated ...

Chef-author-activist Bryant Terry created these plant-based tamales in honor of the tamales he grew up eating, sold by an independent Black food vendor known as the “Tamale Man” who parked outside a ...

Acorn Squash Tamales are a more modern take on the traditional tamale. They use a whole squash as the wrapper instead of the corn husk. Inside is creamy masa, a seared pork filling (rather than stewed ...

This slow-cooked pork in chile sauce was the first dish San Francisco’s Rosa Martinez ever made by herself. She was all of 9 years old, living in her native Oaxaca, near the town square where she sold ...

Even as a culinary professional, I get stumped sometimes staring at the ground beef in the butcher's case. Sure, it's on ...

This collection of recipes is guaranteed to be a hit with everyone you invite over. It will help you create a holiday ...

Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the ...

Tamale pie is one of those retro dishes that anyone growing up in the ’60s and ’70s is sure to remember. Although its name would lead you to believe it’s more of a Latin American dish, it’s hard to ...

Here’s a take on tamale pie sure to gladden our hearts, and in more than one way, too. Yes. It’s actually two takes on tamale pie, and you can take it to the table to serve just two. Or more than two.