This snappy confection pairs toasty nuts with smoky and sweet ancho chile powder and warming cinnamon. This giftable brittle from chef LaMara Davidson is loaded with toasty peanuts, pepitas, and smoky ...

Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years.

These Ancho Chicken Skewers are a great way to prepare chicken that is easy, beautiful, and extremely tasty. In this recipe, ...

Even though chili con carne has its roots in sunny Mexico, it’s also become part of our traditions when in need of some ...

Poblano peppers (Capsicum annuum) are a type of chili pepper native to Mexico. Fresh green poblanos have a mild, slightly sweet flavor, but if they’re left to ripen until they’re red, they taste much ...

Mix together the Chile Powder, 2 spoons of salt, the cinnamon, and the coarsely ground black pepper in a small bowl. Lay the ribs on a baking pan and season with the spice mixture. Heat the oil in a ...

It’s a telling aspect of the fast-moving nature of the American cocktail renaissance that a product such as Ancho Reyes already feels like it’s been around forever. In truth, it’s been less than a ...

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Malcolm Bedell was a graphic designer before he was a food writer before he was a cook. Unsurprisingly, his latest project went through an evolution of its own. Bedell opened Ancho Honey last year, in ...