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.
This confluence of cheeses is like a lazy man’s croque monsieur. Cheesy faux French accent and glass of wine optional.
Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
These curiously named, easy peasy, shamelessly simple hybrid hussies may make you swear off roll-out biscuits for good.
A superlatively sumptuous, stupendously simple side of salmon. No swimming upstream with this easy peasy yet impressive recipe.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail