This scratch-made black beans recipe from chef Eduardo Garcia is slow-simmered with onion, garlic, cumin, and chile for rich, savory depth. Topped with fresh cilantro, onion, and cotija cheese, it’s...
Read moreChef Eduardo Garcia’s Papi’s Pescado Frito is a family tradition—crispy fried fish tacos served with black beans and charred habanero salsa, inspired by memories of cooking with his father.
Read moreChef Eduardo Garcia’s charred habanero onion salsa combines smoky heat, citrus, and fresh herbs for a vibrant topping or dip that elevates any meal.
Read moreThis recipe from Matt Groark is inspired by memorable nights spent with friends watching football and eating delicious fajitas. Discover how to recreate this comforting dish on the grill at...
Read moreCaptain Jessica Normandeau gives us a glimpse of life onboard her fishing boat in pursuit of sockeye salmon in the waters of Bristol Bay, Alaska.
Read moreDiscover the legacy behind Benchmade’s new Mini Bedlam—a reimagining of a classic tactical knife—as an EDC pocketknife that retains all the power and precision of the original while offering modern...
Read moreGreg Thompson, founder of SOCP®, discusses how his martial arts and design background led to the creation of the SOCP® dagger, transforming self-defense training for military and law enforcement professionals.
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