This cheese-filled arepas recipe is a great way to bring a South American dish to your table as an appetizer or served with ...

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra ...

1 cup kosher salt 1/2 cup brown sugar 4 cups mirin, divided 6 cups sake 3 star anise pods 4 pounds skinless, boneless pork belly Stir together kosher salt, sugar, 2 cups of mirin, sake and star anise ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Blend everything together with a vita-mix and marinate pork for 24 hrs. After 24 hours, remove from marinade and reserve. Smoke at 200 for 12-14 hours. Heat reserved marinade for 5 minutes or until ...

Soft masarepa dough filled with melty mozzarella cooks to golden perfection in this nostalgic breakfast favorite. Served with huevos pericos, it’s a comforting dish rooted in weekend family rituals.

Work the dough until it is smooth and sticky. Divide the dough into four equal pieces and form it into four round flat patties. Stuff each patty with cheese. Add butter to saute pan and fry until ...

When Leo Farfan and his wife, Maria, left Venezuela four years ago they also left behind their business. Coming to Wisconsin, the entrepreneurial couple knew they wanted to start another business.

Being a vegetarian doesn't mean subsisting on steamed broccoli and bowls of pasta. In her monthly column, nearly lifelong vegetarian Sarah Jampel will tackle cooking, eating, and navigating the world ...