Among the events commemorating Black History Month this year is the publication of three new books celebrating the rich and varied culinary contributions of African Americans. “Good Things to Eat, as ...

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 ...

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 ...

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 ...

Turkey Pozole Rojo is a bold, flavorful Mexican hominy soup made with guajillo chilis. A perfect way to repurpose leftover turkey!

This straightforward version of tortilla soup comes together quickly. White or yellow canned hominy packs the mix with flavor. Made from dried maize kernels that have been treated with an alkali, ...

1 can (14 ½-ounce) golden hominy, rinsed and drained 1 can (14 ½-ounce) white hominy, rinsed and drained 1. In a large bowl, combine the golden hominy, white hominy, tomatoes, cheese, mayonnaise, ...

I’ve been making a lot of posole lately, and on a few occasions, I have found myself with more cooked hominy than I needed. What does one do with leftover hominy when you already have a pot of soup ...

Hominy was one of my childhood favorites at mealtime. My mom would purchase it already prepared, and I still remember the red and white can it came in. It’s made from corn that undergoes a process ...

This bean-based chili is a colorful dish with a ton of flavor, rich and hearty. And no one would know it’s vegetarian unless you mentioned it. 1 to 2 dried New Mexico chiles, stemmed, seeded and ...