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Ropa Vieja (“Old Clothes”)
Serves 6-8 By Jean Warneke This is a version of the dish many consider to be the national dish of Cuba. It would be very common to find ropa vieja on the menu at a paladar.
Created on 19 December 2016
Rachel and Matthew Buchanan’s “Big Ol’ Batch of Love and Chaos” Bolognese Sauce
Makes 12-15 servings By Kathleen Thornberry • Photography by Melanie Grizzel
Created on 19 December 2016
Fermented Green Tomato Pickles
Yields 1 quart By Kate Payne • Photography by Jo Ann Santangelo
Created on 24 October 2016
Tacos de Chicharrón with Spicy Cabbage
Serves 6 By Melissa Guerra, Melissa Guerra Latin Kitchen Market. Excerpted from The Tacos of Texas (copyright © 2016 by Mando Rayo and Jarod Neece), with photographs by Marco Torres, published by ...
Created on 21 October 2016
Braised Heirloom Soleil Wax Beans with Tomato, Guanciale and Chilies
Serves 6 Courtesy of Will Packwood • Photography by Jenna Northcutt
Created on 21 October 2016
Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel
Serves 6 Courtesy of Will Packwood • Photography by Jenna Northcutt
Created on 21 October 2016
Heritage Hen Ballotine with Country Ham, Collard Greens and Pumpkin
Serves 6 Courtesy of Will Packwood • Photography by Jenna Northcutt
Created on 21 October 2016
Ancho Relleno with Chicken Picadillo and Tomato Cream
Serves 8 By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016
Tomatillo and Morita Salsa
Use this salsa to top enchiladas, grilled meats or tacos, or use as a dip for chips. Makes 1 1/2 cups. By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016
Ancho and Guajillo Adobo Rub
Use this adobo rub to coat chicken, shrimp, fish, tofu, pork or portabella mushrooms before grilling or baking in the oven. Makes 1½ quarts. By Iliana de la Vega and Isabel Torrealba
Created on 21 October 2016