The humble tomatillo is good for so much more than salsa verde, and we have the recipes to prove it. Paul Stephen is a food writer for the Express-News. He can be reached at pstephen@express-news.net.

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg. Most domestic grass-fed beef includes ...

What do avocados, chocolate and chia seeds have in common? They are popular foods that have roots in ancient Aztec and Mayan cultures. If you haven’t already discovered them, it’s time to add ...

MINNEAPOLIS, Minn — I love salsa year round, but there's something about making it from fresh local produce. It tastes so much better! I’m on Week Five of my CSA at Untiedt's Vegetable Farm out of ...

What She’s Known For: Authentic Mexican cooking that’s earned a fervent following in Philadelphia and beyond. Flavorful, expertly crafted dishes that take no shortcuts. IN THE MANY kitchens where chef ...

Brandon V. Williams won first place earlier this month in the annual salsa contest at the Winston-Salem Fairgrounds Farmers Market with this recipe for salsa verde. 1. Remove the papery outer coating ...

This salsa verde from Mex 1 Coastal Cantina provides a delicious hint of summer when the weather's still cool and rainy. This recipe makes enough of the tangy condiment to support a taco party.

Properties: Though they look like green tomatoes, they are firmer and have a different flavor. Look for firm tomatillos that fill the papery husk to the point of pushing at the edges. Uses: Can be ...