6 recipes found
Pecan Pie (Tarta de Nueces Pecanas)
Toasted pecans set in a glossy brown-sugar caramel, no corn syrup required. Tempering the eggs into the warm caramel is the one technique that separates a silky filling from a curdled one. Uses the same crust as Dutch Apple Pie and Pumpkin Pie.
Pumpkin Pie (Tarta de Calabaza)
A silky pumpkin custard baked in a blind-baked crust, using a two-stage oven temperature so the edges set fast while the center finishes gently, without cracking. Uses the same crust as Dutch Apple Pie and Pecan Pie.
Dutch Apple Pie (Tarta de Manzana Holandesa)
Tart-sweet apples baked under a craggy brown-sugar crumb topping instead of a woven lattice. The site's first pastry-dough recipe — cold butter is the whole secret, and once you've got the crust down, it's the same one behind Pumpkin Pie and Pecan Pie too.
Oven-Roasted Pork Belly (Panceta de Cerdo al Horno)
A four-ingredient rub, an overnight rest in the fridge, and two hours in the oven turn pork belly into deeply caramelized, fall-apart-tender slices.
Meat Lasagna (Lasaña de Carne)
Ground beef and Italian sausage, ricotta layered with store-bought pasta sauce — this is the lasagna worth making. Learn the layering order and why resting it before slicing is the only step that truly matters.
Classic Chili (Chili con Carne)
Ground beef chili built in layers — bloomed spices, deeply browned meat, a long simmer. The kind that gets better the next day.
