Baby, it is COLD outside. Let’s face it—cooler temps kick comfort-food cravings into high gear. However, just because it’s oversized sweater weather doesn’t mean we should throw caution to the wind.

New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated children's cookbook, "Priya's Kitchen Adventures." With the help of an ...

This version of pozole is bright, tangy and verdant with the flavor of tomatillo and green chiles. 7 cups chicken stock or low-sodium broth Instructions: In a large, heavy-bottomed pot, bring the ...

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

2 Tbsp. olive oil 1 medium onion, chopped, about 1 1/4 cups 1 poblano pepper, finely chopped, about 1/4 to 1/3 cup 3 garlic cloves, minced About 1 pound coarsely shredded cooked pork (without sauce), ...

This classic pozole rojo is a labor of love, but the results burst with rib-sticking satisfaction. Instructions: Break the stems off the chiles de árbol and ancho chiles and shake out as many seeds as ...

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.” While planning ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...