Preheat a large cast-iron skillet or griddle. Add the tomatoes, garlic cloves and jalapeños and roast over high heat, turning occasionally, until softened and charred in spots, about 12 minutes.

1. Blanch tomatoes in boiling water. Peel, core seed, and chop. Set aside. 2. In a medium saucepan, sauté onions until translucent. Add garlic and sauté one minute more. 3. Pour 1 cup water into ...

Main Dish: There are recipes that cross borders because they combine simplicity and character. Huevos rancheros is one of ...

The best thing about eating in a great restaurant is that when it’s really good it inspires you to cook and make wonderful dishes for entertaining at home. That’s what happened when Party Gal went to ...