These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…
Summer’s answer to the kale chip. They’re chewy, nutty, smoky, and unfathomly impossible to not nosh.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.
Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?
Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
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