Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

Chicken and black beans are a classic combination, especially mixed with corn, peppers and onion. This marriage of flavors works well as an empanada filling. And it also goes well atop steamed rice.

1. Put the onions, olive oil, and 3/4 cup water in a large deep skillet and bring to a boil over high heat. Cover the skillet and boil, stirring occasionally, until the onions are translucent and ...

1. Use dough recipe in Argentinian Beef Empanadas recipe. 2. Preheat oven to 400 degrees F. 3. In a bowl combine chopped grilled chicken, pasilla Chile, onion, and corn. Mix well, then season with ...

In Buenos Aires, I had an amazing pastrami empanada at El Chiri de Villa Kreplaj, a restaurant that combines Ashkenazi, Sephardic and other Jewish foods with Argentinian favorites. The memory of that ...

Empanadas are fried, baked or air-fried hand pies that have either a savory or sweet filling, which is very popular in South America. They are also known as empanadillas (or pastelillos), depending on ...

1. Make the dough by adding the flour, lard, and butter to a large mixing bowl. Use your hands to mix rubbing it together with your fingers until evenly blended. Add the salt, sugar, and half of the ...

Add Yahoo as a preferred source to see more of our stories on Google. Smoky, briny and buttery, these Smoked Oyster Empanadas from Food & Wine’s Justin Chapple will make you a canned seafood convert.

1. Put the onions, olive oil, and 3/4 cup water in a large deep skillet and bring to a boil over high heat. Cover the skillet and boil, stirring occasionally, until the onions are translucent and ...