The Colombian snack arepas are great street food fare. But they’re also easy to make at home. All it takes is a griddle, some masa, and a little love. To prove how simple they are, I made a batch of ...

On a sun-soaked summer day in Western New York, it’s hard to resist the lure of the charbroiled hot dog stand. And often—maybe too often—the temptation to indulge in one of Buffalo’s premier summer ...

Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Venezuelan restaurants across Miami announced specials such as discounted arepas and one-buck Miller Lites following the news of President Hugo Chávez’s death yesterday afternoon. The end of the ...

During Hispanic Heritage Month, TODAY is sharing the community’s history, pain, joy and pride. We are highlighting Hispanic trailblazers and rising voices. TODAY will be publishing personal essays, ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. By Melissa Clark In Colombia, where the food stylist Mariana Velásquez ...

1 cup kosher salt 1/2 cup brown sugar 4 cups mirin, divided 6 cups sake 3 star anise pods 4 pounds skinless, boneless pork belly Stir together kosher salt, sugar, 2 cups of mirin, sake and star anise ...

Work the dough until it is smooth and sticky. Divide the dough into four equal pieces and form it into four round flat patties. Stuff each patty with cheese. Add butter to saute pan and fry until ...

Quintessentially Colombian, the arepa is a corn pancake that’s griddled or fried to perfection. How you enjoy them — stuffed with meat or green chickpeas — depends on your region or favorite Bogota ...

SAVANNAH, Ga. (WSAV) — Are arepas Venezuelan or Colombian? The origins of this pre-Columbian dish are not limited by borders. Instead, they’re enriched by flavor. Arepas’ history dates back before ...

Being a vegetarian doesn't mean subsisting on steamed broccoli and bowls of pasta. In her monthly column, nearly lifelong vegetarian Sarah Jampel will tackle cooking, eating, and navigating the world ...