The taste of the Yucatán is the distinctive, earthy flavor of pib-il, made from a marinade of red achiote and the curious but essential bitter orange. Pib means “pit” in…
Recipes
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This celebration of tomatoes is a nearly no-cook pasta dish, perfect for summer evenings when it’s too hot to linger at the stove. Reserve this delicious pasta for when tomatoes…
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Infinitely versatile, paella comes in almost as many versions as there are Spanish cooks. And, although some paella recipes call for chicken, chorizo or both, this one is for real…
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With all due respect to the popular French dish moules marinières, this is perhaps the best way to prepare mussels in summer. Refreshing and light, with a tang of vinegar…
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Is there a tastier, more beautiful way to feed a crowd than paella? The gorgeous Portuguese and Spanish staple comprises a mélange of shrimp, mussels, lobsters, chorizo, or whatever appropriate…
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Ripe summer melon and buttery prosciutto has to be one of the greatest culinary marriages of all time. Here, we’ve lightly pickled the melon in a sweet-and-sour syrup to give…
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Cacio e pepe (literally, “cheese and pepper”) is a classic Italian pasta dish that’s available at restaurants throughout Italy. Here, we’ve elevated the dish by using fresh spaghetti, which is…
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Cheesecake is one of those desserts that hasn’t gone out of style for a reason. If you top it with plenty of fresh fruit, it doesn’t feel heavy—just super-satisfying. In…
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Paletas (ice pops) are made fresh daily at small paleterias across Mexico. The frozen treats are often wild combinations of savory and sweet, spicy and herbal, incorporating both fruits and…
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Even among talented home cooks, the word “risotto” can produce grimaces and apprehension. The dish has a reputation for being fussy and difficult to execute well. But that’s not necessarily…