Tucked away in the Turnstyle Underground Market in the Columbus Circle subway station—no MetroCard or swipe required—Criollas Baked Empanadas is a hidden gem serving up handcrafted Argentine empanadas ...

Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

Discover how to make Manchego cheese empanadas filled with sweet strawberries and fragrant rosemary. This Spanish-inspired ...

HAND-HELD filled pastries are a phenomenon that solves many problems: there’s no need for silverware, the pastry keeps the filling warm and they’re not (too) messy. Usually filled with simple ...

Owners, Diego Felix & Sanra Ritten, own and operate Fonda Felix, a kitchen that works out of Kelly’s French Bakery on the Westside that is producing beautifully baked empanadas. The two are keeping it ...

There are as many types of empanadas as there are cooks in Argentina, but this recipe is reminiscent of the famous empanadas porteñas (which are usually fried and much larger in size) that you’ll find ...

Given a choice between a fried empanada or a baked empanada, I invariably go for the fried — mostly because I love the way frying can bubble up a pastry crust, give it layers and a bit of brittle ...

Chef Jezabel Careaga is returning to the neighborhood where her bakery and restaurant first took root 16 years ago. Careaga, ...

Oh, the empanada, that lovely pan-Latin hot pocket of goodness. Some argue the only true empanada is a fried empanada, while others argue that the best empanadas are baked. Both are delicious, any of ...