This recipe wraps a trimmed pork loin with a whole belly that’s been rubbed with a flavorful paste of wintry herbs, citrus zest and chile flakes to keep things as light and bright as possible in such ...

This recipe is part of the L.A. Times’ Week of Meals series. The bright salsa verde to go with these croquettes makes great use of any lingering herbs in your fridge — add parsley, tarragon or basil ...

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Combining two of my favorite recipes in one savory and fast dish. Translated from Italian, Salsa Verde means Green Salsa.

At our house, we call slabs of cauliflower “vegetarian steaks.” They are a welcome steam-roasted treat to serve when the vegan branch of our family visits. I like the way the chefs at America’s Test ...

There are so many different types of salsa out there — even if they're not all available on your local grocery store's shelf. While pico de gallo and classic restaurant salsa both have their merits, ...

This summer, both of my college-aged kids moved home. In the time that they were away, I had forgotten how often they eat! Both my son and my daughter have become confident home cooks and make many of ...