How do I find my favorites (preferably on the mobile site but I can go to the full site if I have to)? I put several recipes in my favorites but I can't find them. Can somebody help me?
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.
The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had.
Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile.
[Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving...
A fiery, creamy green sauce made with jalapeños and aji amarillo. Perfect for fries and grilled chicken.
Ever since discovering Mojo sauce as the "secret" ingredient to one of my favorite rotisserie chickens, I've been all over this stuff. As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor.
This sweet and sour Vietnamese dipping sauce can brighten seafood, add a salty tang to beef or pork, soak into a bowl of vermicelli for a delicious snack, and a whole lot more.
Pull-apart tender meat and ultra-crisp skin. It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion...
Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.
Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite.
One of my favorite meals in the world is Leo Maya's Chicken with Green Sauce, a recipe Mario Batali shared with Serious Eaters a few years ago. It's simple, direct, and aggressive. Tomatillos are blended up with lime juice, cilantro, and serranos, then poured into a large pot with a chicken thighs. It's a perfect dish for those tired of bland chicken dishes.
With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking every...
I've gone and done it. I've officially killed my copy of Rick Bayless's Mexican Everyday. Now more a mess of loose pages than an actual book, this favorite had shown signs of giving way for over a year. The final...
Every now and then the intrepid eater will encounter a dish that can only be described as mind-blowing. My first bite of this spaghetti, served at a bustling osteria not far from Florence's Piazza Santa Croce, almost made my head spin right off.
This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers.
From Sunset Magazine's 1982 cookbook "Easy Basics for Good Cooking." This really is a classic, and I used to make it often. It works for people who love crab, and people who are sitting on the fence about seafood in...
Most people understand that pairing pork chops and apples is a foolproof dinner, so why is it such a stretch to pair the meat with some in-season peaches straight from the farmers' market? All you need is some bourbon to balance out the flavors.