Meatballs, scallion chicken and cauliflower adobo are quick and delicious dinners, but they really shine when repurposed or ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

Tired of the same old fried or adobo chicken? Try this mouthwatering Mushroom Chicken with Coconut Milk for a dish that’s ...

Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

1. Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, ...

Gordon Ramsay was far from his usual demeanor in his "Kitchen Nightmares" show where he would berate chefs and restaurant ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that's seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

From Oakland’s Javi’s Cooking to San Jose’s Casa Guzmania, here are nine stellar spots to find incredible empanadas, pupusas ...

From Oakland’s Javi’s Cooking to San Jose’s Casa Guzmania, here are nine stellar spots to find incredible empanadas, pupusas ...

As a chef, I was hesitant to get an air fryer at first, but now I can't get enough of it. I make everything from grilled cheese to French toast in it.