Entrees

Just a few herbal notes from “south of the border” make these burgers a simply delicious. They’re even better with our Guajillo Chili Barbecue Ketchup. If you a...

Korean beef skewers are ideal for a backyard barbecue, or for a weeknight dinner. The sweet and salty marinade transforms the beef into pure deliciousness when ...

This ultra-creamy version of the classic dish is so indulgent! Down south where my mother’s family is from, they use ingredients like dry mustard and evap...

These cookies deliver big lemon flavor paired with the slight crunch of a poppy seed coating. Allow 2 hours for the dough to chill.

This gluten-free chestnut crepe is easy to make ahead. Start the filling at least three hours or up to two days before, make the crepes and freeze if you’d like...

Pears poached in wine make for a light and elegant end to a special meal, and here, star anise makes them even more so. You can make the pears ahead of time, an...

The tart tamarind paste, sweet agave nectar, and hot chipotle chili in adobo sauce in the glaze for this chicken make a delectable sweet-sour-hot accompaniment ...

This easy and versatile pot pie recipe is a comfort-food favorite created for The Weiser Kitchen by Chef Susan Pridmore. Make the version with beef for the carn...

Most Latin American countries have their own version of arroz con pollo. What sets the Peruvian version apart is its intense green color and flavor, imparted by...

This unusual spin on a lentil burger adds plenty of mushroom umami flavor, and the chia seeds bring this burger right up to the minute.

Whether you grill indoors or out, this recipe is a year-round winner.

Here is a great vegan and gluten-free burger that’s not only packed with protein but delicious as well. Our omnivore families gobbled it down. The adobo mayo pa...