A wonderful ingredient common in Andean cooking is ají amarillo paste, made from yellow chiles. Happily, it’s readily available online and at Latin American markets—you’ll find yourself reaching for it for many marinades and sauces. If desired, the chicken can be spit-roasted on a rotisserie or roasted in an oven. Ingredients For the chicken and […]
This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations. Ingredients For […]
This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish. Ingredients Directions Step 1 Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because […]
This South American take on bruschetta gets its inspiration from marraqueta, the crusty bread wildly popular in Chile (often called pan francés), and the country’s penchant for white sauces. Ingredients Directions Step 1 Place the onions and 3 1/2 of the garlic cloves in a food processor and pulse until finely chopped (reserve the remaining […]
