Recipes

Spaghetti Sauce Chicken Afritada Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. It’s a great one to prepare when someone isn’t familiar with traditional Filipino food because the core ingredients are classic flavors in almost every place in the world. It opens up the eater’s mind to the possibility […]

Avocado Mousse With Raspberry Sauce and Lychee Granita Before cutting into an avocado, make sure it is ripe. Ripeness can be gauged by the color, stem, and firmness. A ripe avocado will have dark skin, a stem that comes off easily when flicked, and flesh that yields when you squeeze it gently with your fingers. […]

Inihaw na Isda at Ensaladang Talong: Stuffed Fish Grilled in Banana Leaves and Eggplant Salad With Toasted Pancetta Wrapping food in banana leaves is a distinctive cooking method in Philippine cuisine. The leaves allow the food to poach in its own juice and lend a faint but delectable aroma of fruit and herbs to the […]

Canelons: Brisket Canelones During their own festes majors, all towns in Catalonia feature canelons. The iconic feast dish, sheets of egg-based pasta rolled into tubes, stuffed with a variety of roasted meats, and topped with a rich, creamy sauce and grated cheese, always symbolizes opulence and festivity. Canelons take effort to make, so it helps […]

Prosciutto-Roasted Ruby Trout With Zucchini and Butter Beans Ruby trout is one of the most healthful of farmed fish because it’s high in vitamin B12 and omega-3 fatty acids. Good-for-you is great, but the delicious taste is what makes ruby trout a perfect fish for family dinners. I’ve added a prosciutto wrapping to help keep […]

Chicken and Swiss Chard in Cider-Cream Sauce It’s so nice to sit down to a special dinner on a weeknight. And by special, I mean a meal that’s good enough to serve company on a Saturday night. Lovely greens, mushrooms, and the simplest cider sauce this side of France accompany chicken thighs tender enough to […]

Stovetop Lasagna With Spinach The quest for weeknight meals usually leaves lasagna out of the game. Boiling noodles and cooking up sauce just isn’t on my radar on a hectic weeknight. But lasagna is something my kids would always eat, and to be honest, my husband and I are rather fond of it as well. […]

Pulled Chicken for Tacos and Quesadillas Serve with crisp or soft flour or corn tortillas and all of the trimmings you love. Some suggestions: salsa, guacamole, sour cream or Greek yogurt, grated sharp Cheddar, shredded cabbage (dressed with a little olive oil, salt, and lime juice), pickled pink onions or sliced scallions, ripe black olives, […]

Lemon Chicken Soup With Spinach and Dill If you’ve got it, garnish the soup with crumbled feta. Serves 4 2 tablespoons olive oil 1 onion, chopped 1 1/2 quarts chicken broth 5 tablespoons lemon juice 3 to 4 cups shredded cooked chicken 1/2 cup small dried pasta, such as ditalini 2 eggs 2 egg yolks […]

Double-Roasted Chicken Legs For easier cleanup, line the baking sheet with foil and coat it with vegetable cooking spray. Otherwise, the glaze that drips from the chicken during roasting will bake up as hard as lava, making the cleanup not fun! Serves 4 4 rotisserie chicken legs (drumsticks and thighs) 1 recipe Glaze Crunch (optional) Adjust […]

Arroz de Pato à Antiga: Old-Fashioned Duck Rice Yield: 3 servings Time: 1 hour 1 whole duck, trimmed of excess fat 1/2 cured pig’s ear or strip of cured pork belly 1/2 pound cured ham 1 chouriço (smoked sausage), sliced into rounds, divided Freshly ground black pepper, to taste 1 clove Coarse salt, to taste […]

Mathew Green, director of culinary operations at Blue Orbit Restaurant Consulting, has the perfect solution for your end-of-season tomatoes. What’s something you always make from scratch? I make my own tomato paste. The flavor is so concentrated and incredible. It doesn’t take a lot of work and it lasts forever. I can buy bushels of […]

Pizza Fritta When I visited Pepe in Grani—Franco Pepe’s hilltop shrine to Naples-style pizza—this is the first pizza he served. The dough was light, airy, crisp, and topped simply with paper-thin mortadella, buffalo ricotta, and lemon zest. It was perfect. The frying method couldn’t be easier. Instead of baking the pressed-out dough in an oven, […]

Kamado-Grilled Neapolitan Pizza The Big Green Egg and other kamado-style grills get super hot, up to 800 degrees F (427 C). They’re typically made of ceramic, which is similar to the firebricks in a wood oven, so all in all, they make great pizza. Just be careful not to get them too hot or your […]

Desmond Tan, owner and founder of Burma, Inc.—which has three restaurants in San Francisco, Oakland, and Alameda, California—swears by a flavored salt that works as an alternative to MSG. Secret Ingredient: Tamarind salt, made by grinding kosher salt with seedless tamarind pulp. While writing his cookbook, “Burma Superstar,” Tan developed the seasoning as a substitute […]

NEW YORK—Summer is at its peak, and the markets are teeming with its bounty—fresh, sun-kissed, and bursting with flavor. On a visit to the Union Square Greenmarket in New York in early August, stone fruits were the star of the show: blushing peaches and nectarines; plums the size of walnuts and up, sweet interiors countered by […]

Melón con Jamón: Melon with Iberian Ham and Fresh Herbs A classic combination of cured ham and melon is taken to the next-level in this voluptuous dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combination brings out new flavors in each of its components for a palate-pleasing […]

Montados de Anchoas: Salt-Cured Anchovies and Eggplant on Toast In northern Spain, anchovies are often salt-cured and preserved in olive oil, resulting in mild and meaty fillets. Look for our favorite Don Bocarte anchovies from Cantabria to use in this recipe. In this pairing, the smoky creaminess of eggplant blackened over fire is the perfect […]

What could be better than a classic grilled cheese sandwich, buttered and toasted to crispy, gooey perfection? Eric Greenspan has a few ideas. The LA-based chef’s new cookbook, “The Great Grilled Cheese Book,” is full of them. Greenspan draws upon his experiences working at Michelin-starred restaurants to turn the humble sandwich into complex works of […]

Peter Sherman, owner and head chef of BarBacon in New York City, finds versatile uses for crispy chicharrones. Secret Ingredient: Chicharrones, fried pig skin. They are supremely crunchy and light while maintaining a clear pork flavor. How To Use It: As a chef, being able to introduce flavor without having to add a lot of […]