You may think of chilis as stews of meat and beans, but in this instance, the beef is the star in a vegetable and chile-laced sauce. The Korean chile pepper is worth seeking out, but don’t worry if you can’t find it. Makes 8 Servings
Ancho-Crusted Salmon with Yellow Pepper Sauce
Makes 6 to 8 servings Yellow Pepper Sauce Makes 2 cups
Beef Chili
Makes 6 servings Garnish
Beef Rendang
Makes 8 portions Often inappropriately referred to as dry curry, rendang is an iconic dish of Southeast Asia. Popular in Indonesia, Malaysia, and Singapore, it is often made with beef, but it can also be made with other meats or starchy vegetables. A key to success with this dish is […]
Beef Skewers With Green Chile Sauce
Makes 8 servings Beef Skewers Green Chile Sauce Chef’s Note: Cilantro roots, popular in Thai cooking, can be found at most Asian markets (you might see them labeled as coriander stems). Different from cilantro stems, they are the flavorful root of the plant. If you cannot find the roots, substitute about […]
Berbere Spice Paste
Makes 2 3/4 cups Berbere is a traditional Ethiopian spice blend made with chiles, warming spices, fenugreek, and other aromatic ingredients. Use this paste to rub meats, poultry, and fish before grilling.
Bucatini alla Gricia
Serves 4 to 6 Guanciale is the cheek of the pig, cured with salt and spices and air-dried. If can be hard to find. You can replace it with a good-quality pancetta, which is from the belly of the pig and cured in the same way as guanciale.
Butifarra (Traditional Peruvian Ham Sandwich)
Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]
Callaloo
Makes 8 servings Callaloo is the greens of the taro root. It is popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. It is also used to make a wonderful soup of the […]
Ceviche Tradicional con Leche de Tigre (Peruvian Ceviche with Leche de Tigre)
Makes 4 portions Choclo is large-kernel corn, typically available frozen at grocery stores or specialty markets, that can be treated just like every day sweet corn kernels. Cancha is similarly large-kernel corn that is fried and crunchy, like an American-style corn nut.
Chayote and Pineapple Chimichangas
Makes 8 servings A chimichanga is essentially a fried burrito, so this recipe starts with a homemade tortilla dough. Don’t be intimidated (also don’t be afraid to substitute prepared burrito-sized tortillas)! The dough comes together easily for a tender, crisp exterior. The filling is made up of chayote, a tender […]
Chile Varieties and How to Use Them
There are two basic types of peppers: sweet peppers and chiles. Sweet peppers are sometimes called bell peppers because of their shape. Sweet peppers of various colors have similar flavors, though red and yellow varieties tend to be sweeter. Chiles, an important ingredient in many cuisines, are available in various […]