28 recipes found
Homemade Chicken Stock (Caldo de Pollo Casero)
The stock half the recipes on this site call for. Chicken backs and wings, a few vegetables, cold water, and a slow simmer that never boils. Clear, golden, and set like jelly once it's cold.
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.
Pumpkin Bread (Bizcocho de Calabaza)
A moist, deeply spiced quick bread built on real canned pumpkin, not pumpkin pie filling. One bowl, no mixer, the fall bake that actually delivers on flavor.
Slow Cooker Pot Roast (Asado de Ternera en Olla Lenta)
Chuck roast, carrots, celery, and pearl onions, set it in the morning and come home eight hours later to a fork-tender dinner with its own gravy already made.
Reverse-Seared Ribeye (Entrecot con Sellado Inverso)
A thick-cut ribeye goes low in the oven first, then gets a hard cast-iron sear at the very end. The reverse-sear method steakhouses use to cook a steak evenly edge to edge, with no gray overcooked band under the crust.
Smoked Beef Brisket (Pecho de Ternera Ahumado)
Texas-style smoked brisket: just salt, pepper, and low, patient smoke. The whole recipe is refusing to rush the stall and wrapping in butcher paper instead of foil so the bark survives.
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.
Chicken and Shrimp Gumbo (Gumbo de Pollo y Gambas)
A dark roux, the Cajun trinity, and real New Orleans technique. Chicken, andouille, and shrimp simmered low and slow. The kind of recipe that teaches you something you'll use for the rest of your cooking life.
Dolsot Bibimbap
Rice crisped against a screaming-hot stone bowl, five vegetables each seasoned on their own terms, and a raw egg that finishes cooking right at the table. Korean stone-bowl bibimbap, the way the stone bowl earns its name.
