Margarita Womack, owner of M’panadas shares her easy-to-make beef empanada recipe perfect for snacking and sharing both at home or on the go! Mix in a bowl flour with the salt, incorporate oil and ...

Over the years, Santos has made a commitment to himself—and those who try his food—to honor his Mexican heritage by infusing the familiar flavors and culinary techniques he grew up with into his ...

Empanada recipes are as diverse as the families who pass them down as treasured heirlooms. Each has unique tricks and methods praised as the key to the perfect empanada. Still, all empanadas start ...

This versatile dough can be used for sweet or savory empanadas and can be baked or fried. Instructions: Sift the flour and salt into a large bowl and blend in the butter with your fingertips or a ...

Empanadas are fried, baked or air-fried hand pies that have either a savory or sweet filling, which is very popular in South America. They are also known as empanadillas (or pastelillos), depending on ...

Mario Batali is an Italian-American born in Seattle, yet he insists that his “truest roots in the world of food” are in Spain. In 1975, his father, a Boeing executive, moved the family to post-Franco ...

Sonora has two distinct cuisines, one based on the bounty of the land, the other born of the bounty of the sea. The mountainous east is the land of roaming herds of cattle, wild greens grown in river ...

Note: Unlike the individual empanadas of Latin America, the Spanish empanada is a large pie that can be sliced into individual portions for a picnic lunch or a sit-down dinner. You can substitute ...