In a large, shallow bowl, combine the chili powder, coriander, oregano, garlic, lime zest, lime juice and 1/4 cup of the olive oil. Season with salt and pepper. Add the pork chops and turn to coat.

Unexpected snow days in the South have spun our New Year cravings out of routine. I do not enjoy trekking across grocery store parking lots looking for fresh ingredients, nor do I seek to sacrifice my ...

Mix up a delicious batch of colorful chili to celebrate Cinco de Mayo. Although many refer to this holiday as Mexico's Independence Day, Cinco de Mayo actually marks the1892 battle in Puebla, Mexico, ...

Ellen Brown was the first food editor for USA Today when the national newspaper launched in 1982. Since then, she’s written more than 40 cookbooks, including such topics as cooking with a cast-iron ...

These two dips, adapted from a recipe from The Chronicle’s Tara Duggan, are great to serve together — one chunky and one silky. The butter (before adding the crab) and the crema can be made a day ...