Sometimes, regular fries just don't cut it.
What's more flavorful than white rice, but just as versatile? Chef and actress Santana Caress Benitez's coconut and lemongrass arroz. Make a big pot of it on a Sunday and eat it all week long with just about any protein.
Manchego is a sheep’s cheese from Spain; when aged, it has a nutty flavor. This is a great cheese for breading and frying as it melts easily while having a distinct earthy flavor. I prefer using Japanese breadcrumbs – known a Panko – as they are lighter and crispier.
Not all that is salad has lettuce! This take on the iconic Israeli salad uses tangy goat cheese, crunchy walnuts and bright red and earthy beets to create a side dish that steals the spotlight.
Another throwback to the 1950s, this mayonnaise-based salad is a Cuban party favorite.
Here is the popular Mexican guacamole with an Asian twist. Ever so slightly spicy, with an herbal note and a touch of miso, it will keep your dinner guests guessing. Served with endive leaves, this avocado dip makes for a healthy snack.
This Cinco de Mayo celebrate Mexican culture at home with this delicious baby corn recipe. It's the perfect snack for hosting a party or to simply indulge in a new dish.
The perfect appetizer with just the right combination of spicy and sweet to pair with a Cinco de Mayo cocktail.