Southwestern/Tex-Mex
After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy he...
To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts...
Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on to...
These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being jui...
Rayme Rossello's addictive bacon tacos are pressed on a griddle, and eaten more like quesadillas. Slideshow: More De...
For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Sa...
Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos an...
These nachos layer smoky spiced chicken and black beans with onions, cheddar cheese, jalapeño and herbs. Slides...
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...
This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredi...
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