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You may not be able to travel to Cuba. But you can certainly still experience a little flair of its traditional cocktail scene.

Beans and rice is a staple dish in many cultures. But it’s something sorta special in Cuba. Words can't quite do it justice, actually.

This Havana-style black bean soup is gonna surprise you with just how intensely flavored it is despite calling for inexpensive everyday ingredients.

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

Think you don't need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.

Ropa vieja is a magic act of sorts. Slowly braised beef and a handful of ingredients become more sumptuous than the sum of its parts.

Rumor has it "mojito" translates roughly as "little spell." We'll willingly fall under the spell of rum, mint, and sugar any day.

That froufrou blender drink dolloped with whipped cream? Imposter. This is what you really want. Rum, lime juice, and just a touch of something sweet.

Our round-up for when you're feeling thrifty, full of recipes with ingredients that you probably already have on hand. Dig in!

This Latin American cocktail, Brazil's national drink, packs quite the wallop but in a smooth, refined sorta way. Taste at your own risk.

Cuba Libre. Essentially a rum and Coke with a twist of lime. But cocktails are always so much more intoxicating when they come with a fancy-sounding name, don't you agree?

A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.

Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.

In our latest podcast episode, Nashville chef Matt Moore shares his expertise and experience from years of experimenting at the grill so we can all cook with a little (or a lot!) more confidence.

We coax Rancho Gordo founder Steve Sando to spill the secrets to soaking and cooking everyone's favorite comfort food, dried beans.

David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he's elected to bake an Ina Garten cake for a Hollywood party.

Mojitos outside of summer? Without hesitation. But only if they're concocted with dark rum and sage, rosemary, and thyme to lend this classic cocktail a decidedly warming feel.

Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma's trick of saving the fat from breakfast bacon. One taste and you'll understand our obsession.

There's no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. The secret's in the super melty cambozola cheese and the slathering of bacon jam. (Bacon jam!)

These tender tilapia fillets with a crispy tortilla chip crust are ready in just twelve minutes. It's one more reason to boast about why your air fryer is so awesome.