By Amanda Cargill | 09/03/2014 - 07:15
The packable lunch. It's great in theory - it saves you money and is probably healthier than the fast food and grub truck options nearest your workplace - but takes time to prepare and may not be the yummiest thing you've ever eaten. (The transport factor limits most dishes, which means your sack lunch will usually consist of a sandwich, chips, and an apple; not exactly foods that satisfy your lunch break craving and inspire the rest of your workday.)
Good news, though. Packable meals are getting a revamp, as food producers and grocery stores recognize the need for healthier, more exciting lunch options. Among those stores is Target, whose Market Pantry line is both fresh and affordable. Its products feature in this BBQ Chicken and Black Bean Tostada recipe, which is a perfect example of the new take on the staid sack lunch. Pack it up for you and/or your kids, and see if the lunchbox that contains it doesn't come home empty.
By Amanda Cargill | 09/02/2014 - 16:59
Here's the deal: dip is good, but sweet dip is great. Why? Because sweet dips combine the social snacking benefits of your standard issue dips - guac, salsa, hummus - with the sweet-tooth-satisfying, sugary yumminess of dessert. And if you have to ask why that's great, well...you might need to see a physician.
Case in point, this Coconut Flan Dip. Equally delicious whether prepared with instand pudding, cooked pudding or purchased prepared pudding, it's a cinch to make and is guaranteed to please anyone lucky enough to get a taste. To amp up the tropical flavors, make it with coconut cream pudding. Whatever you decide, you'll be glad you did this dip.
By The Latin Kitchen | 08/28/2014 - 10:40
Labor Day will come and go, but delicious food should live on forever. Whether you adhere (or not) to the "no white after Labor Day" rule, we urge you: don't let that follow you in the kitchen!
By Amanda Cargill | 08/25/2014 - 16:30
This half homemade Chicken & Guacamole Salad recipe is perfect for people who want to eat well but have no time to cook. Made with fresh peppers and spices, the half homemade part is the time-saving use of prepared Wholly Guacamole.
And before you go loco over the store-bought guac - we know, guacamole is sacred to any Mexicana worth her sal - consider that a) the prepared guac is made from real avocados and is preservative- and gluten-free, and b) it will save you a solid 10 to 15 minutes of prep, precious time as any busy mom or working woman can attest.
By The Latin Kitchen | 08/21/2014 - 14:50
August is National Olive Oil Month! Did you know there was a holiday celebrating the wonders of olive oil?
By Irina Gonzalez | 08/16/2014 - 12:00
Often, being busy at work (and in life) keeps us from making the healthiest choices, and eating out can take a toll on our waistlines. Luckily, these days eating in (and cooking) has never been easier thanks to services like HelloFresh, who make cooking a simple and fun task by delivering delicious recipes and fresh ingredients straight to your doorstep.
When it comes to making dinner, let's admit it: we don't always have all the time in the world to make a healthy, delicious meal. Often, being busy at work (and in life) keeps us from making the healthiest choices, and eating out can take a toll on our waistlines. Luckily, these days eating in (and cooking) has never been easier thanks to services like HelloFresh, who make cooking a simple and fun task by delivering delicious recipes and fresh ingredients straight to your doorstep.
We fell for the Stuffed Chiles Rellenos recipe right away, since this is no ordinary stuffed pepper! The combination of the spicy meat and spicy tomato sauce with the rice and cheese make for a filling meal. That's why we were surprised to find that each pepper is only 561 calories! Tell us: is there anything better than an easy-to-make meal that is also low in calories? We didn't think so.
By Kelli Acciardo | 08/15/2014 - 12:45
This Richard Sandoval recipe from his Manhattan restaurant Maya will have you craving quesdillas every night.
When world-renowned chef Richard Sandoval invites you to his guacamole tasting festival at Manhattan's Maya restaurant, you go — even if one of the said guacs involves fried grasshoppers as a topping. That's right, when we sat down to sample Sandoval's avocado-based dips, we were presented with an unexpected addition. Turns out, it's pretty major (and crunchy).
While this insect alternative to the classic guacamole was impressive, we were equally satisfied by his Rock Shrimp and Bacon Quesadilla. So much so, we even stole the recipe for you to recreate at home (de nada). Try this tasty dish for yourself and reserve a table at Maya from now until September 30th, 2014 to partake in a festive culinary experience that features seven unique guacamoles, among them a fruit-centric Baja Guacamole, made with kiwi, jicama, strawberry, mango, mint, chile de arbol and lime, and a Pacifico Gaucamole, boasting grilled beet, roasted walnut, queso fresco, diced-orange and citrus-chipotle salt.