robin miller

Empanadas would make the ideal stranded-on-a-desert-island staple. They freeze well, are great for using up leftovers, and are as suited to the beginner as they are the expert. But best of all, they can be filled with just about anything, so they shouldn't be overlooked as both a convenient finger food and an unexpected dessert.Make the cleanup easier than ever for your next fiesta by serving up fried beef-and-egg empanadas to whet your guests' appetites — then creating a baked banana version to close out the night. There'll be no forks or spoons necessary! Want either (or both) recipes? Just read more.

My absolute favorite slow cooker recipe is actually a soup. A rich, full-bodied split pea soup. Although pea soup can also be made meatless, it's classically prepared with diced ham or a ham hock. Tonight, I can't wait to experiment with a contemporary take on split pea, which uses a different pig product, chorizo. Since the recipe calls for a dice, buy Spanish chorizo.

It's cured and smoked, making it easier to slice, as opposed to the often-uncooked Mexican version. Try something new when you read more.

While roast chicken is one of my go-to weeknight comfort meals, tonight I'm turning my attention to the other white meat. A pork tenderloin is a quick-cooking, affordable cut of meat that, like chicken, can be seasoned with virtually any ingredient.

In this recipe it's rubbed with dried sage and sprinkled with parmesan cheese. When roasted with a variety of vegetables, it makes for a simple and satisfying one-pan meal. Check out the recipe when you read more