It's time to pull out your grill.
Ditch the takeout menu and make Mexican food at home.
Kebabs have come a long way since their 1970s heyday. Tom shares a recipe for bringing kebabs into the 21st century, along with 8 tips for getting them right.
We talk to cookbook author, TV personality, and Food52 Guest Editor Pati Jinich about Mexican food, career changes, and one of the hardest questions she'll ever answer.
Here's a salsa that adds immediate flavor and color to almost any food.
Pati Jinich -- salsa expert and author of Pati's Mexican Table -- shares a recipe for salsa verde that will put any store-bought dip to shame.
The third installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.
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