13 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.
Galician Tuna Pie (Empanada Gallega de Atún)
A big, golden pie on a real yeasted dough, packed with a tomato-and-pepper sofrito, tuna, and hard-boiled egg. Empanada gallega, sliced into squares, made the traditional way.
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.
French Onion Soup (Sopa de Cebolla Francesa)
Onions cooked low and slow until deeply caramelized, simmered in beef broth, ladled into crocks, topped with baguette and Gruyère, then broiled until molten. The soup that teaches patience.
Roast Chicken (Pollo Asado)
A whole chicken roasted until the skin shatters and the meat stays juicy — the technique that fixes every other chicken dish you'll ever make.
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.
Tortilla Española Moderna (Modern Spanish Omelette)
All the golden, egg-rich depth of a proper Spanish tortilla — silky potatoes, that satisfying flip — with the microwave doing the heavy lifting. Same soul, half the work.
Beef Stew (Estofado de Ternera)
A Spanish-style beef stew built in layers — seared chuck, paprika-wine base, root vegetables — braised low and slow until the sauce holds a spoon.
Braised Beef Shanks (Jarrete de Ternera Estofado)
Cross-cut beef shanks slow-braised in wine, paprika, and aromatics until the collagen melts into a rich, glossy sauce.
