If you don’t own a plancha, you can make this recipe on a stovetop using a cast iron pan with 2 to 3 tablespoons of olive oil. This recipe also works well with bell pepper halves (stem, slice vertically, and seed them). Ingredients Directions Step 1 Preheat your grill to medium. Step 2 Prep the tomatoes […]
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 cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert. Ingredients Directions Step 1 Heat the oven to 350°F. Lightly coat a 9 x 5 loaf pan with olive oil and use a piece of parchment paper to line the bottom and long […]
Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season. Ingredients For the pebre: Directions Step 1 Rinse the fish inside and out under […]
