My garden is alive with tomatillos, so I was delighted to try food columnist Francesca Olsen's recipe for tomatillo salsa last weekend. I devoured it quickly and used up all the tomatillos in the ...

One thing that cooking during a pandemic taught me is that time is truly a secret ingredient. I should confess that patience is not one of the fruits of the spirit that has flourished within me.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Preheat oven to 375 degrees. Set up a 3 part ...

This dip is inspired by salsa de aguacate and Venezuelan guasacaca, two condiments that feature avocado blended until smooth rather than coarsely mashed as in guacamole. By roasting the onion, spicy ...

Place tomatillos and serranos on one side of a rimmed baking sheet lined with aluminum foil. Set garlic on the other half. Fold foil over to cover the garlic. Arrange oven rack so it’s in the highest ...

Makes 3 1/4 cups. Note: Fresh fruit and vegetable relishes are nothing new, but mixing up savory cucumber and raw corn with the natural sweetness of stone fruit offers a crisp freshness that is a ...

* Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl. * Heat a large nonstick skillet over medium-high heat.

These two dips, adapted from a recipe from The Chronicle’s Tara Duggan, are great to serve together — one chunky and one silky. The butter (before adding the crab) and the crema can be made a day ...