Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

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 ...

Make filling: Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, ...

Kids (and adults) will be bowled over by these handheld, delightful packets of goodness. Don’t worry, though: This version of the classic empanada doesn’t take all day to make. This recipe relies on a ...

EXCLUSIVE: Celebrity Chef Chris Valdes shared his recipe for Baked Picadillo Empanadas, and he explained how they represent ...

1. Put the onions, olive oil, and 3/4 cup water in a large deep skillet and bring to a boil over high heat. Cover the skillet and boil, stirring occasionally, until the onions are translucent and ...

We could write long love letters to empanadas. We could wax poetic about their delicious dough, either fried or baked, and the delightfulness of taking that first bite only to find the yummiest ...

Easy to make and incomprably delicious, tuna and olive empanadas are a must-try recipe. Thankfully, we have you covered.

Lidia Zambrano-Madera and her husband. Lidia runs Lidia's Empanadas based in Troy. A stack of empanadas from Schenectady's Alotta Empanada. Empanadas from Alotta Empanada in Schenectady. Lidia ...