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Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees
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This is a basic recipe for homemade salmon patties made with oatmeal and fried in a mixture canola oil and butter.
Ingredients: salmon, egg, onion, oats, canola oil, butter
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Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® Adobo, instead. Here, we simply shake on our special seasoning--the perfect blend of salt, pepper, garlic, oregano and other Latin spices--to make a great piece of meat taste spectacular.
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This easy Southern-style oyster and sausage dressing has a hint of spiciness from hot pork sausage. Plain croutons let the flavors of the sausage and oysters shine through.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Mashed, creamed turnips recipe with turnips, milk, butter, cream, cloves, and nutmeg.
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Cinnamon, cardamom, tangerine juice, and orange-flavored liqueur load baked yams with plenty of flavor.
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This recipe delivers a delightful take on traditional crisp rice cereal treats through a sweet caramel twist.
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This no-bake pie crust recipe uses softened butter instead of melted butter, producing a better consistency.
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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