April 8 is National Empanada Day – the perfect excuse for this savory recipe for Cuban-Style Picadillo Empanadas, shared with "Sunday Morning" readers by Nashville-based chef Rita Martinez, a.k.a "The ...

In this week's "WDSU in the Kitchen," Chef Marc takes us into his home again to show us his recipe for this Cuban dish: Picadillo with tostones.Check out the full recipe below.Picadillo & Tostones2 oz ...

I tried out a new recipe on the family last week: picadillo. Picadillo is a Latin American dish consisting primarily of ground beef, tomatoes, onion, and garlic. Beyond that, the recipe changes ...

Instructions: Heat the oil in a large saucepan over medium-high heat, add the onion and bell pepper and saute until soft, about 4 minutes. Add the beef and season with white pepper, granulated onion ...

1. Make the salsa by combining its ingredients in a bowl. Set aside. 2. Start the picadillo by heating a large skillet over medium high heat. Add the oil then add the bell pepper, onion, and garlic.

Whether simmered, stuffed, shredded, or roasted, Cuban beef dishes celebrate the spirit of comfort food. While perusing Cuban restaurant menus, it would seem like beef dishes were always part of the ...

Imagine croquetas, medianoches, and picadillo, all 100 percent vegan and served out of a ventanita in Kendall. Well, soon that will be a reality for plant-based eaters and the vegan-curious alike.

Rita Martinez from The Salty Cubana made Cuban Empanadas. (see recipe below) Tennessee Performing Arts Center is partnering once again with the Tennessee Latin Chamber of Commerce for the 6 th Annual ...