The spring holidays of Easter and Passover have a lot in common. In addition to the religious significance of both, many of their celebrations center on family, food and a little fun.

This holiday season seems like the best opportunity for people to reconnect after two years of dealing with a worldwide pandemic.

Red or green? That may be the most popular question asked when it comes to salsa. But there is more that goes into making the beloved food, whether it’s served with chips as an appetizer or part of the main course. 

You don’t always see Chef Jason Brumfiel grilling on the rooftop bar at the Paso del Norte Hotel.

Nothing can make your wedding day sweeter than exquisite desserts that neither you nor your guests can resist. And we’re not just talking cake.

Looking to whip up some yummy soups? Check out these recipes from our fall issue of El Paso Inc. Magazine.

Asking Chef Andres Padilla to name his favorite ceviche recipe is like asking him which of his children he likes best.

A wise French chef from a Pixar movie once said, “Anyone can cook.” And he’s right. With some thoroughly tested recipes and a few crucial pieces of kitchen advice, any home cook can succeed in the kitchen. From doubling the sauce to salting at every stage, here’s the advice that New York Tim…

Grilled chicken is ubiquitous but rarely sublime.

Three electric mixers, tubs filled with flour and sugar, jars full of cookie cutters and more spatulas than one can count sit on Gina Apodaca-Moss’ kitchen counters.

While you can find fresh (or canned) pumpkins at most neighborhood grocery stores, here’s where you can find farmer’s fresh pumpkins.

Is it a fruit or a vegetable? This and other fun facts about the fall staple.

Forget pumpkin pie. Ruli's International Kitchen's owner and chef provides this recipe using the often-forgotten part of the pumpkin – its seeds.