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12/28/2012
Pão de Queijo
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
Issue #136
12/12/2012
Hearts of Palm Fries with Chipotle Mayo
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
Issue #136
12/16/2009
Bacon-Wrapped Sardines
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
Issue #126
03/14/2002
Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Issue #21
08/17/2010
Salsa Cruda
Diana Kennedy has long been considered the matriarch of Mexican food, and her work is clear and doable. How to Cook a Wolf re-creates Mrs. Kennedy's simple, versatile, and refreshing salsa cruda. Continue...
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Source: How To Cook a Wolf
01/18/2010
Chicken Empanadas with Chorizo and Olives
This recipe calls for homemade dough, but you can substitute pre-packaged empanada rounds, available at your local Spanish market. Continue...
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Source: Une-Deux Senses
12/05/2009
Leek Empanadas
Leeks come together with raisins and pancetta in a unique and savory filling for empanadas. If you can't find empanada dough in your supermarket or Spanish grocers, try using a large glass to cut out circles of dough from puff pastry sheets. Continue...
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Source: Laylita's Recipes