Cumin Steak with Rajas
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Rajas are a type of stewed chili pepper. In Mexico they are traditionally served with different broiled meats.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A slow-simmering, comforting braise delivering healing to both body and soul.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.