Picture corn tortillas stuffed with delicious, savory chicken. A creamy salsa verde made of sour cream, tomatillos, serrano and poblano peppers, garlic, cumin, and cilantro is ladled over them. Then a ...

This recipe is part of the L.A. Times’ Week of Meals series. Tender greens mingling with melty cheese on toast is simple, perfect comfort food. Crisp, spicy radishes are dressed with hot sauce here to ...

Unsweetened coconut milk and refined coconut oil combine to add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a ...

SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...

This satisfying meal celebrates the nostalgic taste and economical cooking of the 1950s. For the swiss steak: Heat the oven to 325 degrees. Season the steaks with the salt and pepper. Dredge the ...

Swiss steaks are really easy to make and wonderful for dinner. Some people may call this cube steaks which is absolutely correct. The “Swiss” name is actually referring to the type of tenderizing the ...

In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 ...

Learning how to make Swiss steak is easier than you might think, and this classic dish is perfect for turning inexpensive ...