Delicious Days (1)
Off the Broiler (1)
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh.
This creamy-zesty pasta casserole combines shrimp, melted cheese, and béchamel.
Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce.
Fresh water buffalo cheese melted over filet mignon is a classic dish of Soure, Brazil; mozzarella is a perfect substitute.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
These delicious tamales are wrapped and steamed in banana leaves.
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
This gently spiced sandwich is a unique and tasty way to serve turkey.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Empanadas are a ubiquitous snack in Argentina.
Locro, which is also made with beef, is always served as a main course, with rice.
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas.
This classic Chilean dish is a distant relative of England's cottage pie.