When I worked for a brief time in the thriving field of packaged meals, a phrase my bosses liked to toss around was “shelf stable.” They were referring to a product that would last at room temperature ...

“As more and more commercial salsa pours into the marketplace (heavy on pineapple and fire-roasted mangoes), there is something doubly pleasurable about just-diced onion and tomatoes carefully cut ...

Cut each tomato in half and use a spoon to gently scoop out and discard the pulp and seeds. Use a knife to dice the tomatoes into pieces that are about 1/16-inch thick. Transfer the tomatoes to a ...

For the past nine years, I have been teaching cooking classes at Rancho la Puerta, a wellness resort in Tecate, Mexico, a border town southeast of San Diego. Located on a six-acre farm, the cooking ...

Tomato season cries out for fresh salsas. There are few things more refreshing, especially in a heat wave, than chips and salsa with an ice-cold Mexican beer or margarita. With tomato season almost ...

Instructions: Remove the zest from 1 orange with a microplane (about 2 teaspoons) and reserve. Cut away the peel and white pith from oranges; cut out the segments and reserve. Squeeze any remaining ...

“Is that salsa?” one of my cooks asked as I pulled a steaming tray of blistered tomatoes out of the oven. It could be, but that was not what I was going for. I’ve always been fascinated by how ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Is there anything better than a sweet, fresh heirloom tomato ...