7. Stuff the prepared mixture into the scooped-out tomatoes. 8. Cook the stuffed tomatoes by either baking them in an oven or shallow frying them in a heavy pan with a lid on low heat.

where chef Pati Jinich sourced her carnitas recipe's extra special ingredient: sweetened condensed milk. Atlantic meets Pacific when you put this summery tarragon and lemon-seasoned lobster salad ...