Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
About Martha Holmberg
Martha Holmberg is an award-winning food writer and editor who developed her sauce, crêpe, and puff pastry-making technique at La Varenne Cooking School in Paris, then as the publisher and editor of Fine Cooking magazine and, most recently, as the food editor of the Oregonian newspaper. She's also the author of Modern Sauces, Crêpes, and Puff. She lives in Portland, Oregon. Follow Martha Holmberg on Google+.
Basic Crêpes
Jan 31, 2013 by
A simple, step-by-step recipe for the classic French crêpe that can be mastered by anyone. Yes, anyone. Even you.
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Honey-Ginger Apple Tarts with Cinnamon-Sugar Walnuts
Apr 25, 2008 by
Chopped apples, walnuts, and a drizzle of honey give these croustades, or tarts, their wallop of flavor. The crispy, flakey pastry isn’t bad, either.
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Smoked Salmon Canapés with Lemon, Horseradish and Dill
Apr 16, 2008 by
These bite-sized puff pastry hors d’oeuvres are filled with smoked salmon, a creamy sauce, horseradish, dill, and capers.
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Feta and Dill Tart with Lemony Spinach Salad
Apr 07, 2008 by
The cool, slightly bitter spinach leaves, which are tossed in a dill, lemon juice and oil dressing, contrast nicely with the tangy, hot feta cheese tart.
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