Green Chili with Pork (Chile Verde Con Cerdo)
To make a meaty, vibrant chile verde, we started by salting chunks of fat-and-collagen-rich pork butt roast for an hour, which ensured that the meat cooked up well-seasoned and juicy. Gently braising the pork in the oven allowed the meat’s fat and collagen to thoroughly break down, making it supple. Browning the pork trimmings […]
Peruvian Roasted Chicken With Spicy Cilantro Sauce
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — […]
Strawberry Ice Cream
Homemade strawberry ice cream is so rich and creamy, with an amazing fresh strawberry taste. Its egg and cook free, and so easy to make!
Sautéed Asparagus and Peas
This easy spring saute with leeks, asparagus, and peas is enriched with butter and brightened with lemon zest.
Pressure Cooker Coconut Curry Chicken
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins—not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 […]
Extra-Corny Cornbread Muffins
Made with cornmeal and studded with fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table.
Triple Chocolate Beef & Been Chili
Cocoa powder and semisweet chocolate lend darkness and depth to this hearty chili, rounded out with the complex bitterness of chocolate stout beer.
Chicken Stew with Cannellini Beans and Dried Cherries
Frying the chicken skin adds a lot of flavor to the soup, and once it gets crisp, it delivers lots of texture (chicken skin potato chip, if you will). Not into the skin? Fry it for the flavor, then discard. Also, you know the rule about fish sauce, right? Don’t smell it, just use it. […]
Melissa Clark’s Instant Pot Hummus (with Variations)
The recipe yields a silky, smooth hummus, and once you nail the method, the variations you can do are endless. I love to take it in different directions, and the version you see photographed here is fortified with a couple of generous handfuls of spinach. I’m also including notes related to a few other favorite […]
Goan Coconut Milk Pilaf
Goa is situated on the western coast of India and has a warm climate perfect for growing coconuts. It’s no surprise, then, that Goan cuisine uses coconuts generously in dishes. The Goan spice combinations, influenced by Portuguese inhabitants, are also quite different from other parts of India, and that is what marks Goan cuisine.
Moist Banana Nut Bread
Using oil in this recipe helps make a delicious, very moist banana loaf. Whipped cream adds moisture, a wonderful flavor, and an incredibly soft texture.
Potato & Coriander Soup
The humble potato shines through in this dish, with a little help from green chillies and fresh coriander. They give the soup not only beautiful colour, but also a lovely dose of tangy heat.
Smashed Potatoes with Chili-Lemon Vinaigrette
Mokonuts, a tiny neighborhood café in Paris’ 11th arrondissement, is best known for the chewy, creative cookies baked by Moko Hirayama, who draws on flavors like sesame and miso.But the savory small plates created by her husband, Omar Koreitem—who blends Middle Eastern, French and American influences—deserve as much attention. In particular, his smashed and […]
Oaxacan Refried Black Beans
In Oaxaca, black beans are a part of almost every meal. Though they often are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. Lard gives these beans a rich meatiness, but coconut oil is a good vegetarian substitute. The beans can be stored in an airtight […]
Garlic, Ginger, and Five-Spice Roasted Chicken
A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice.