Heat oven to 500 degrees. Place tomatillos, garlic, jalapenos and onion in an ungreased baking pan. Cook, stirring once, until vegetables are charred, about 15 minutes; set aside to cool. Remove stems ...

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...

Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500°F) and preheat. If you’re using the oven broiler, position the rack 8 inches from the heat source. Put the ...

This is the golden time of farm shares and farmers markets. Tomatoes abound. Hot pepper varieties overflow. Sweet corn appears on the back of pickup trucks parked in central locations. The amount of ...

This recipe combines two of the Shaffers' favorite things. They make the Roasted Tomatillo Salsa by grilling several vegetables over an open flame using a grate over a side burner of an outdoor ...

This soup has the bright and tangy flavor of a classic tomatillo salsa with extra body from ground pumpkin seeds. 1 pound tomatillos, husks removed and washed well Instructions: Heat the oven to 400 ...

Chef and cookbook author Joanne Weir first made this tangy, mellow salsa at Copita, her restaurant in Sausalito, California. It's still her favorite salsa for chips, chicken tacos, and enchiladas ...

Makes 3 1/4 cups. Note: Fresh fruit and vegetable relishes are nothing new, but mixing up savory cucumber and raw corn with the natural sweetness of stone fruit offers a crisp freshness that is a ...

One thing that cooking during a pandemic taught me is that time is truly a secret ingredient. I should confess that patience is not one of the fruits of the spirit that has flourished within me.