13 recipes found
Tuna and Cheese Pasta (Pasta Cremosa con Atún y Queso)
Pantry tuna and a splash of cooking cream turn into a rich, cheesy pasta sauce in about 25 minutes, sautéed onion and garlic build the base, parmesan melts in at the end for a sauce that clings to every piece of pasta.
Oatmeal Raisin Cookies (Galletas de Avena y Pasas)
Plumped raisins and old-fashioned oats for real chew, not mush. The oatmeal cookie that actually holds up, not the sad flat kind.
Chocolate Chip Cookies (Galletas con Pepitas de Chocolate)
A chilled dough and the right sugar ratio, that's the whole secret. Crisp edges, chewy centers, real bakery-style cookies from your own oven.
Egg Salad (Ensalada de Huevo)
Hard-boiled eggs, mayonnaise, Dijon, and fresh chives. The technique that matters most happens before the mixing bowl: how you boil and cool the eggs.
Macaroni Salad (Ensalada de Macarrones)
Elbow macaroni, mayo, mustard, celery, and a few chopped eggs. The cookout side dish that needs no oven and gets better the longer it sits in the fridge.
Avocado Toast (Tostada de Aguacate)
Ripe avocado, properly seasoned, on bread toasted until it can hold its weight. With a poached or Spanish fried egg on top, it becomes a complete meal.
Spanish Fried Eggs (Huevos Fritos)
Hot olive oil, a basting spoon, and 90 seconds. The Spanish approach to frying an egg produces crispy lacey edges and a runny yolk — and it is not complicated once you see what the oil should look like.
How to Poach an Egg (Cómo Escalfar un Huevo)
Gentle heat, a splash of vinegar, and a little patience. Poaching is one of the most useful egg techniques to learn — and once you have it, you use it constantly.
Baguette
Four ingredients, no kneading, and an overnight rest. Real baguette crust starts here.
Buttermilk Biscuits (Panecillos de Suero de Mantequilla)
Simple. Forgiving. The kind of thing that makes people sit down at the table together. Your first lesson in working with dough — and the recipe that will make you look like you know what you're doing.
Smash Burger
Two thin patties, great cheese, 15 minutes. Better than anything you've been ordering. Learn the sear and you've unlocked the most important technique in New World cooking.
Spanish Garlic Shrimp (Gambas al Ajillo)
Garlic shrimp in 10 minutes. Tastes like you tried much harder than you did. The dish that makes people think you can cook — and they'd be right.
