This calabacitas, corn, and tomato soup is a vegan Mexican soup, and soon, it will be your favorite. Zucchini (calabacita) and corn are among Mexico’s most common vegetable combinations.

Add corn and saute 3 more minutes. Remove from heat and let cool. In a large bowl combine orzo, tomatoes and basil. Stir well ...

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed.

This salad, a mosaic of appealing colors, includes spinach, tomatoes, corn, bell peppers and black beans. To maximize the flavors, we’re using a dressing made with limes, cilantro, honey and garlic.

but it can be made year-round with fresh or even frozen corn. Move over New England. This Manhattan clam chowder's tomato-based broth is spiked with white wine, laced with bacon fat, and ready to ...

The heaviest tomato ever reported was 11lbs, 6 oz in Minnesota in 2022. Heat oil in a medium skillet over medium heat. Add corn & shallots. Cook with stirring occasionally, about 5 minutes. Remove ...

Marinade the chicken in a marinade of garlic and ginger paste, some corn flour along with soy sauce and salt. Keep it aside for an hour. 2. In a wok take some oil, saute in the carrots, the cabbage, ...

Halve the cherry tomatoes and put them in the bowl with the corn. Halve the shallots, then thinly slice them before adding them to the bowl. Cut the piece of Vietnamese sausage in quarters ...

garlic and tomato. Saute for 2-3 minutes. 3. Add the tomato puree. Cook for 2 minutes. 4. Add the pre soaked basmati, salt, pepper, basil leaves and the stock. 5. Cook till rice are done. Garnish with ...