The origin of the name campechana is a mystery, but just about every Texan I know loves this cool, tomatoey seafood cocktail stocked with plump chunks of ripe avocado and served with a pile of crisp tortilla chips. (I hear it is big in some parts of California, too.) I got stuck on campechana at a place run by legendary Houston restaurateur Jim Goode. He parlayed a small Texas barbecue joint into a homegrown restaurant dynasty that includes a Tex-Mex eatery and two Gulf Coast seafood spots. Campechana is incredibly versatile. As an appetizer, serve in long-stemmed glasses set on plates and surrounded with tortilla chips for dipping. Serve as a main course in a huge bowl, surrounded by chips. Offer individual bowls and let guests ladle up servings themselves. For outdoor or beachside festivities, transport in a large plastic container set in a cooler and serve in clear acrylic stemmed glasses or in disposable plastic glasses. Don’t forget plenty of chips.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.