Curry Pasta

Fresh, tangy & spicy with a bit of crunch, this raw tomatillo green chili salsa (salsa verde) is perfect for when you want a salsa with bright fresh flavors and a crunchy texture without too much liquid to use as a dip on its own or as a topping for

Moist shredded chicken bathed in a smoky chipotle-tomato sauce, spooned over crisp tostada shells on a layer of creamy refried beans; garnished with cabbage, white onion, jalapenos and sour cream. This tinga recipe does double duty:

Soft, flaky white fish deep-fried in a light, crispy, beer-batter is the star of these Ensenada style Baja fish tacos when paired with a creamy homemade white sauce, shredded green cabbage, diced white onion, a squeeze of lime and chopped cilantro.

This dill pickle hummus is airy, smooth and packed with briny dill flavor. The perfect snack for dill pickle lovers. A copy-cat version of an insanely good store-bought dill pickle chip hummus with all the benefits of made-from-scratch food.