This parred-down version of shrimp and grits only needs a few high-flavor ingredients and one pot to ... [+] make it taste spectacular. I use a wheel of Boursin to season the grits as well as 1/3 ...

Slow Cooker Jambalaya. The combination of Creole seasoning, shrimp, and smoked sausage are among the high points of this dish ...

ground coarsely to make hominy grits and cornbread or finely to make masa for tortillas and tamales. Prior to uniform corn ...

After they've soaked, pull them out of the water and dry them with a towel to make sure they aren't dripping wet. Banana or plantain leaves can also be used for wrapping tamales. "For banana ...

The rest, as they say, is history. There are hundreds of regional varieties of tamales — as many as there are cooks that make them — from the Southern United States all the way to Central and ...

Always masa, usually meat and forever beloved. Tamales are a way of life in San Antonio. Whether it's breakfast, lunch or dinner, tacos are the top go-to food here. But very little in the edible ...

Why: The restaurant serves flavorful, homey fare that tastes like it was made by a Mexican grandmother (even if it wasn’t).

Holiday Time at Disneyland is so close we can almost taste it. And it is good that we don't have long to wait because this ...

The best way to enjoy Pilar’s is with its Perfect Pair Special. The main dishes are the tamale – steamed masa dough filled with meats, beans and cheeses – and pupusas, a Salvadoran griddle cake made ...