If you’re craving a comforting, hearty Mexican dish but want to keep it plant-based, this Mexican beef picadillo made with a delicious meat alternative is your go-to. I was born in Mexico City ...

Cover, reduce heat to low and cook until beef is tender and flavors meld, 15-20 minutes. Season with salt, pepper and a squeeze of lime juice. While the picadillo is cooking, gently rewarm the rice.

This version for picadillo with saffron rice -- courtesy of recipe developer Julie Kinnaird — features ground beef with pimento-stuffed Spanish olives, golden raisins, capers, and plenty of ...

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in/20-cm crêpes): Put 1 3/4 cups/420 ml of the milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together.