Dial back on grains, and scale up on lean protein and fresh produce. Too often, popular "rice bowls" lean heavily on carbs -- as much as 1 cup of rice in a serving. But just a few tweaks help these dishes strike a better balance.
Although the origins of chili are murky, the two basic elements of the dish, beef and hot chile peppers, have long been prevalent in the plains of the American Southwest. The historical record has Texas cowboys cooking chili over campfires in the early 1800s, and even today the Lone Star State remains the spiritual home of chili culture.
Tomatillos look like small green tomatoes but are actually related to the Cape gooseberry. Their papery husks should be removed before eating. You may know these tart, refreshing fruits, a staple in Latin cuisine, from their starring role as the main ingredient in salsa verde.
Whether paired with aromatic herbs, piquant spices, or savory vegetables, we’ve collected our best recipes for succulent, flavorful whole roast chicken. You’ll find classics such as chicken with 40 cloves of garlic, roast chicken with rosemary and potatoes, and herb-roasted chicken, in addition to more unusual recipes such as beer-can-roasted chicken, spatchcocked chicken, and chicken roasted in a brown paper bag.
We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or a combination. Now there's no need to visit a Mexican restaurant when you're craving a great tres leches cake recipe. Tres leches cake gets its name, which means "three milks" cake, because it's soaked in three different types of milk.
When I first made these at home, the fam asked if I'd ordered from the local taqueria. Talk about a coup! Flautas are those addictive deep-fried skinny tacos. This version became a total repeat-recipe hit. I call them "fake-out" because unlike their messy, deep-fried cousins, they are a quick low-fat, baked, vegetarian gem of a recipe. Serve with Guacamole, the ultimate scoopable flavor bomb.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.