Arepas are a crispy-tender patties made from pre-cooked corn meal, and there are nearly endless ways to serve them, but the ...

Arepas have been a staple in Venezuela for many centuries, and their popularity in the USA appears to be increasing on restaurant and food-truck menus. Might the tasty cornmeal cakes, though, be a ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. By Melissa Clark In Colombia, where the food stylist Mariana Velásquez ...

Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra ...

Add Yahoo as a preferred source to see more of our stories on Google. What's not to love about an arepa? This dish, traditionally made in Venezuela and Colombia, is crispy, gooey, cheesy and ...

Quintessentially Colombian, the arepa is a corn pancake that’s griddled or fried to perfection. How you enjoy them — stuffed with meat or green chickpeas — depends on your region or favorite Bogota ...

1 cup kosher salt 1/2 cup brown sugar 4 cups mirin, divided 6 cups sake 3 star anise pods 4 pounds skinless, boneless pork belly Stir together kosher salt, sugar, 2 cups of mirin, sake and star anise ...

Being a vegetarian doesn't mean subsisting on steamed broccoli and bowls of pasta. In her monthly column, nearly lifelong vegetarian Sarah Jampel will tackle cooking, eating, and navigating the world ...