Empanadas are fried, baked or air-fried hand pies that have either a savory or sweet filling, which is very popular in South America. They are also known as empanadillas (or pastelillos), depending on ...

Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

WASHINGTON — If you love chocolate, chances are you’re a fan of October’s National Chocolate Day. And those crazy about caramel likely look forward to April 5, otherwise known as National Caramel Day.

Every culture seems to have their own version of small hand-held savory pies. They're endlessly adaptable, delicious, and convenient to take to work or school -- a full meal in a small package. Often ...

Typical holiday menus are nostalgic…but can feel redundant year after year. The collard greens empanadas recipe from Marisel Salazar’s new cookbook, Latin-ish, is sure to spice up your usual selection ...

Sonora has two distinct cuisines, one based on the bounty of the land, the other born of the bounty of the sea. The mountainous east is the land of roaming herds of cattle, wild greens grown in river ...

Next time you have some leftover brisket, don’t throw it in a tortilla — transform it into an empanada. “Empanadas are as big a deal as sandwiches because you can do empanadas with anything you have ...

1. Put the onions, olive oil, and 3/4 cup water in a large deep skillet and bring to a boil over high heat. Cover the skillet and boil, stirring occasionally, until the onions are translucent and ...

Carlota Haider loves to make Argentinean-style empanadas, those plump turnovers with golden brown crusts and irresistible fillings. “Not only does each province (in Argentina) have its own kind, but ...