Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

If anyone thinks that the Wine + Food Festival is for food snobs, they would have been proven wrong at the Crispy, Spicy, Crunchy Fried Chicken Dinner at Hominy Grill Saturday night. Hominy chef ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Note: Soak the hominy and beans for this hearty Mexican stew overnight in a pot of cold water, before you start. If you wish, you can take several shortcuts, including using canned hominy (which won’t ...

You gotta love any kitchen tool that you can get at Home Depot. At the top of my list of must-have hardware-store cooking gear -- along with an inexpensive Microplane and a blowtorch -- is a simple ...

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 ...

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 ...

Combine chicken bones and skin, chicken broth and 4 cups water in a large pot and bring to a boil over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 ...

The sandwich was a joke. It was just meant to be a special — Robert Stehling wasn’t even supposed to be serving fried chicken anyway, but he’d long ago broken that rule he set for himself at his ...

Cinco de Mayo commemorates the Mexican army’s defeat of the French army in a battle on that date, May 5, in 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos ...

1. Heat the oven to 350 degrees. Soak the ancho chiles in a bowl of boiling water until softened, about 15 minutes. Drain the chiles, squeezing out any excess moisture, and remove the stems. 2.