Heat oil in a pan over medium heat. Add the onion and garlic and cook until softened. Stir in the ground beef and cook until browned. Add the tomato sauce, bell pepper, salt, pepper, and cilantro.

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a ...

The swirl; the cracks. Any avid watcher of The Great British Bake Off is familiar with the pitfalls of the Swiss roll, aka the roll cake, the yule log, the bûche de Noël. But this impressive-looking ...

We may receive a commission on purchases made from links. When Giada De Laurentiis burst onto the food scene in 2003 with her Food Network show "Everyday Italian," a lot of people probably recognized ...

Giada De Laurentiis and Eric Barale, the culinary co-chair and director of Oceania Cruises, join TODAY to share some recipes right from the boat’s Italian restaurant, Toscana. Recipes include De ...

On Nov. 3, the Catholic Church celebrates the feast of St. Martin de Porres, a Peruvian Dominican brother who lived a life of humble service and charity and became the first Black saint of the ...

For a festive holiday with friends and family, try one of these recipes from some of our favorite Mexican and Mexican American chefs. Hannah Walhout is freelance writer-editor formerly on staff at ...

The world around her is moving fast, but Yvette Marquez-Sharpnack knows how to slow down. She uses food as a conduit to connection. Two days each year, she whips up her favorites for one person in ...

A proper celebration of Dia de los Muertos requires pan de muerto. Some families might bake a few loaves and leave them at the gravestones of their deceased loved ones. Others might simply leave the ...

Known as pan de elote or pastel de elote, this sweet Mexican cornbread—some might even say corn cake—is a staple on the dessert menu at Komal in LA, one of our Best New Restaurants of 2025. Chef ...

Let’s start by getting that sauce ready! Put all the sauce ingredients into your 5.5-litre (22-cup) slow cooker – that’s the balsamic vinegar, soy and hoisin sauces, sesame oil, sugar, ginger, garlic ...