The best things in life are often the simplest. Take these no-frills recipes, for instance. From slow cooker dinners to ...

Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic ...

Mexican Salsa verde, fresh and cooked This Mexican salsa verde, prepared in two ways is the best salsa ever, it gives a burst of flavor and nutrition to everything you add it to. Make it fresh ...

Leftover salsa might become a glaze, barbecue sauce, broth or braising liquid. Martínez was struck by the ease of using salsas in everyday cooking and knew he had to include some ideas in the book.

Beef ribs, says Andrew Muñoz, co-founder with wife Michelle Muñoz of Moo’s Craft Barbecue, are a Saturday special at their ...

Preheat oven to 250 F. Bake salmon for 30 minutes, basting with oil and juices in dish every 10 minutes until just cooked (it will continue to cook as it cools). Remove from oven and cool.

Pour in salsa, bring to a simmer and cook until lightly thickened, about 10 minutes. Season with salt. The sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

COOKED TOMATO SALSA Half a small white onion, minced1 clove garlic, minced or pressed1 tablespoon vegetable oil2 fresh or canned jalapeno chilies, seeded and chopped2 large tomatoes, peeled and ...

Store cooked salsa in a tightly lidded jar in the refrigerator for up to a week; for longer storage, freeze it for up to six months.