Cochinita pibil is the pride of the Yucatan peninsula¡ªa dish of smoky, slow-roasted pork marinated in a special blend of ingredients including cinnamon, allspice, and achiote (annatto) seed. Cochinita means ¡°baby pig,¡± and the real-deal recipes use a whole suckling pig. Traditionally the whole thing is wrapped in banana leaves and then buried in a pib¡ªa pit with a fire at the bottom. Here I use Boston butt and employ a two-stage ¡°grill-and-swim¡± cooking process to make things a little more convenient and a lot juicier. Pregrilling the meat adds great flavor, while low and slow cooking in a water bath produces especially succulent meat¡ªno pib required. Plus, you won¡¯t have to fire up your grill on taco night, so you can focus on making Homemade Corn Tortillas or that sweet playlist you¡¯ve been meaning to put together.
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalape?o peppers.
The floury texture of boiled yam makes it akin to the famous Irish potato and it can be a great addition to curries and potages. This recipe combines Zoe Adjonyoh's love of Nkatsenkwan (groundnut stew) with the two simple Ghanaian staples of yam and plantain. It makes a great alternative veggie curry!
Quail are prized throughout the Mediterranean for their delicate flavor, which is milder and sweeter than that of many other game birds. Turning to a classic eastern Mediterranean staple, we glazed the skin with pomegranate molasses in two applications.
A good dip is hard to resist.
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.
Don¡¯t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.
Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. When I use an electric fryer, I always follow the manufacturer's instructions. To make good fries in a pot on the stove, a deep-fat thermometer is essential. It ensures that the oil is at the proper temperature for deep-frying and lets you check that the oil isn't overheating, a potentially dangerous situation. A mandoline is a very useful slicing tool for cutting the potatoes (and other vegetables) quickly and to a uniform size. Both the deep-fat thermometer (also called a candy thermometer) and the mandoline are available at most cookware stores. The third essential is a pot that is large and tall enough to contain the oil without overflowing when the potatoes are slipped in.
Quinoa is a fun, flavorful, and gluten-free alternative to traditional brown rice in sushi rolls.
This delicious frozen lemon meringue is my all-time go-to gluten-free recipe, which I like to change sometimes?by experimenting with different toppings and flavours.