(CBS News) This recipe comes courtesy of Saveur, an award-winning culinary and culinary-travel magazine that emphasizes the heritage and traditions of home cooking and real food from around the world.

Our Texas Cookbooks series looks at new recipes as well as old favorites from around the state. Mary Faulk Koock’s classic The Texas Cookbook was published in 1965 as the definitive resource on Texan ...

Have a few random cans of beans in the cupboard? Don’t hesitate to mix and match with what you have available in this satisfying and nutritious vegan meal. Instructions: Heat the oil in a large ...

It all started with a can of hominy. A dear friend of mine happened upon hominy in the grocery store and it piqued her curiosity. “What the heck is hominy, and what do you do with it?” she inquired. I ...

1. Rinse and dry the chiles, then toast them in a dry cast-iron pan over medium heat until they puff a bit and become fragrant, 2 to 3 minutes. This probably will need to be done in batches. Cut the ...

For Southern cooking doyenne Martha Hall Foose, a memorable salad is a contrast of the common and the unexpected. “Great salads are a balance of familiar and unique,” she said in an email interview.

This take on a classic green pozole is all about technique. In true Milk Street fashion — the recipe comes from this year’s “The Complete Milk Street TV Show Cookbook” — the recipe builds a maximum ...

I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chili-laced Mexican stew. But until recently, I had never actually made it from scratch. Laziness is to blame. The canned ...

Jeff Sellers, executive chef for Leon’s Full Service in Decatur, created this recipe when it was time to make a change from the Warm Chickpea Salad that had been on the restaurant’s menu from day one.

Set a medium pot over medium-high heat. Add stock and thighs and bring to a simmer. Cook until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate, lower heat and keep stock ...

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In ...