If there were such a thing as an upscale chile, it would have to be the poblano. Dark green and elegantly flavored, the poblano chile turns up in Mexico in everything from rice and rajas to pozole and ...

These days it’s rare to find yourself at a dinner party where everyone eats everything, since food allergies and different dietary preferences abound. To take the stress out of cooking for a crowd, ...

For the cilantro cream: In a saucepan, bring the cream to a boil over high heat. Reduce the heat to low and simmer until reduced by half, 30 to 40 minutes. Stir in the cilantro, lime zest, and lime ...

You've probably stumbled upon recipes for both chili verde and chili con carne, or green and red chili, but what separates ...

Use small pink Rancho Gordo beans and a mix of boneless pork shoulder and brisket to make a giant pot of super-satisfying ...

These aren’t your abuela’s chiles rellenos—but they might just fool her. Roasted poblanos, gooey cheese, and golden pan-fried ...

Here’s a little one-pan recipe that features two of my favorite ingredients, sweet summer corn and roasted poblano chiles. It’s also a melding of two of my favorite dishes: American-style creamed corn ...

The dark-green poblano can range in flavor from mild to hot. In some parts of Mexico, the chile is simply called chile para rellenar, or "chile for stuffing." Mateo Granados says that when he was ...

Q. I need some tips and recipes to make authentic chiles rellenos that taste like those served in Mexican restaurants. I tried one recipe, but it said to bake instead of fry the chiles, and all the ...

Mexican restaurants here serve two styles of chile rellenos. Which one you prefer largely depends on how much you appreciate the lip-stinging sensation of a chili pepper. Timid palates might veer for ...