Pan for frying empanadas. Pan for cooking filling. Hot plate or cooktop. Tongs. Paper towel/cooking rack. Bowl for mixing dough. Bowl for storing filling. Add hot salted water to about 4 cups of flour ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Cleveland, Ohio – Alberto Quinones always wanted to own a restaurant. This Saturday, his culinary dream will come to fruition. Alberto and his wife, Jennifer Quinones, will open Empanadas Latin Street ...

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. The hard work has finally paid off for Inez Melendez, who poured five years ...