Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze...
Author: Rachel Wharton
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de...
Author: Tejal Rao
"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting,...
Author: Sam Sifton
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia....
Author: Ian Fisher
Author: Nancy Harmon Jenkins
Author: Dana Bowen
Author: Florence Fabricant
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have...
Author: Nigella Lawson