This is a winter "go to" recipe in our house -- some meat, cabbage, rice, and tomatoes flavored with garlic and paprika makes for a warming one-pot meal. We really like this with lamb, but veal and/or pork are good too!
For a classic hamburger like this, I like to use 20-percent-fat beef. Grass-fed is great, but it just doesn’t yield that retro burger taste. Also, you must use one of those super thin, sesame seed-studded potato buns to get the proper experience. Don’t ask what’s in them, just bite and rejoice.
Balsamic reduction and freshly ground pepper are wonderful complements to this summery salad made with grilled romaine, peaches, garlic scapes, and skirt steak.
I developed this recipe in honor of Saint Patrick’s Day. I replace traditional cabbage with sauteed baby bok choy, and the whole combination goes onto a breakfast sandwich. The peppery sweetness of the bok choy goes nicely with the salty corned beef.
Whether you're planning to serve chili over nachos, stir it into queso dip, make sloppy Joes, pack it into a Frito's bag for walking tacos, or whatever party snack you're planning to use it in, you don't want something too liquid-y. Adapted from Cara Nicoletti's Three Meat Chili.
A five-ingredient stew that takes like it has 500—it's that complex, that spiced, that satisfying. The secret is berbere, an Ethiopian spice you can find at most spice shops or online. It's made up of usually around 12 different spices, and though every blend is a little different, you'll always taste paprika, fenugreek, and dried chiles.
Filet mignon has been given undue consideration for far too long: Many criticize its leanness, its dryness, its flavorlessness. But actually, if you just cook it correctly, give it a nice sear, and let it finish in a hot oven for a split second (I prefer 3 minutes in the oven for a proper rare, after which it should rest on the counter for 5 minutes for the juices to redistribute), then what you'll end up with is a gorgeously cooked piece of meat that's not mooing on the inside, but rather uniformly pink and soft throughout the center. But cooked, all the same.
Sopa a la minuta isn’t something you’ll commonly find at a restaurant, even in Peru. It’s a classic example of limeño home cooking. It translates to “minute soup” because it’s something you can whip up in a figurative minute (at least compared to many of the more complex, labor-intensive, and time-consuming Peruvian soups).
This stovetop blue cheese burger recipe makes a single portion (which is very satisfying for someone who dines alone as often as I do). But because it's exactly for one, the math to double, quadruple, or octuple the patty is fairly simple. Scale up as many times as you want—no matter what you do, make a lot of the blue cheese mayo. You won't be sorry.
This dish is perhaps one of the most emblematic chifa (Chinese-Peruvian dishes) in Peru. It has become so embedded in the country’s national cuisine that most Peruvians don’t even think about its Chinese origins.
When I was an infant, someone gave my parents an odd gift: a food mill, so you could turn whatever you were eating into baby food. They used to feed me this stuffed cabbage—my great grandmother's recipe—as if it were puréed pumpkin.
