In a large, shallow bowl, combine the chili powder, coriander, oregano, garlic, lime zest, lime juice and 1/4 cup of the olive oil. Season with salt and pepper. Add the pork chops and turn to coat.

Ellen Brown was the first food editor for USA Today when the national newspaper launched in 1982. Since then, she’s written more than 40 cookbooks, including such topics as cooking with a cast-iron ...

Mix up a delicious batch of colorful chili to celebrate Cinco de Mayo. Although many refer to this holiday as Mexico's Independence Day, Cinco de Mayo actually marks the1892 battle in Puebla, Mexico, ...

Archaeologists thought they found wires buried on a farm. It was actually Viking treasure. A NATO-Russia war would be ...

People are crying foul — with some literally in tears — about whether or not the recipe for Chipotle’s red salsa has changed for the spicier. On April 5, the Wall Street Journal published a report on ...

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 ...

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...

Pity the tomatillo, one of the most ignored and misunderstood of the produce items. When I see them at the farmers market, languishing in the stalls of growers who would otherwise be on their way home ...