connie willis

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Mexican Chicken Lasagna With Chorizo Beans Recipe

Read the Whole Story<p>Ingredients<b>For the Sauce:</b>1 tablespoon olive oil1 pound ground chicken or turkey1 small white or yellow onion, minced2 cloves garlic, minced14.5-ounce can fire-roasted tomatoes2 cups of homemade or store-bought red salsa, preferably fire-roasted1/2 teaspoon cumin1 teaspoon onion …

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Happy first day of summer! It feels like it’s been the summer here for quite a few weeks already…the humidity is crazy, it didn’t rain for about two …

Too Many Cooks: The Best Sandwich, Once and for All.

<i>You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.</i><p>The latest issue of Lucky Peach includes the following quote from James Beard:<p>"One of the great American arts, which varies from …

Pineapple Cashew Fried Rice

In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until …

Classic Pico de Gallo Recipe

Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.<p><b>Note:</b> Use the ripest tomatoes you can find. In the off-season, this generally means smaller plum, Roma, or cherry tomatoes.<p>Read the Whole Story<p>Ingredients1 1/2 pounds ripe tomatoes, …

Grilled Chicken, Corn and Blueberry Salad with Lemon Vinaigrette