Tap a chip to add another filter, or use Clear all below.
Mexican chorizo is rendered in the pan to release its red, paprika-laden oil. Onion and garlic soften in the oil, then long-grain rice is toasted before tomato puree and stock are poured in to colour and cook the grains. The result is rice the colour of terracotta with a slightly smoky, slightly spicy chorizo backbone running through every bite.
Asparagus and prosciutto bundles are an elegant starter or side dish where roasted asparagus spears are wrapped in delicate cured ham. The balsamic and olive oil dressing adds depth and a slight sweetness that pairs beautifully with the salty prosciutto.
Navy beans soak overnight. Bacon and onion render in a wide pot; cooked beans go in with a sauce of molasses, tomato puree, brown sugar, mustard, cider vinegar and beef stock. Bake covered at 150°C for 3 hours, uncovering for the last 30 minutes so the sauce reduces and sets sticky. The beans hold shape but the sauce thickens to glaze them.
Soft flour tortillas, thicker than Mexican ones, are griddled until lightly blistered. While still warm, they're spread with hot refried beans, drizzled with mantequilla, sprinkled with salty crumbled cheese, then folded in half. Eaten in hand. Add-ons are layered before the fold. Done in 20 seconds at the stand.
Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics. The hock seasons the broth and gives up its meat at the end of the cook. Finished with a splash of cider vinegar to brighten and a pinch of cayenne for warmth. Eaten in shallow bowls with the broth, often spooned over rice.
Broccoli-bacon salad is a fixture of American potlucks, summer cookouts, and church suppers, especially across the Midwest and South where it earned the affectionate nickname "broccoli crunch". Its origins sit somewhere in 1980s home cooking, when raw vegetable salads bound in creamy dressings became a casserole-era staple, and it has stuck around because the formula is so satisfying. Broccoli is treated like a salad leaf here rather than a hot vegetable, broken into bite-sized florets that stay assertively crunchy and grassy under the dressing. Crisp bacon adds smoke and salt, red onion brings a clean sharpness, sunflower seeds contribute a nutty crunch, and dried cranberries (or raisins, in older versions) drop little pockets of chewy sweetness across the bowl. The dressing is the secret. A glossy emulsion of mayonnaise, cider vinegar, and just enough sugar to round things out, it coats every floret without weighing them down. The salad is genuinely simple to make and improves with a short rest in the fridge, where the broccoli softens just slightly and absorbs the flavours of the dressing. It pairs wonderfully with grilled chicken, pulled pork, hamburgers, or a baked ham. Once you have made it, you understand why every American family seems to claim a version as their own.
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.
The Chilean street hot dog and the proper night-out food after a few drinks in any city in the country. You start with a long soft frankfurter roll, poach the frankfurter in barely-simmering water for five minutes, dice tomato fine and salt it to draw out the water, and mash avocado with lime and salt to a thick paste. The build is bottom-up: split roll, frankfurter, diced tomato, sauerkraut, a heroic layer of smashed avocado, mayonnaise piped generously over the top, a squiggle of mustard if you like. Wrap in paper, hand it over, eat with both hands while walking down a Santiago street.
Dried hulled white corn (nixtamalised, also called posole or hominy corn, distinct from tinned hominy) soaks overnight. Pork hocks (or venison neck, or smoked turkey legs) simmer in salted water 2 hours to make a rich broth. Soaked corn joins; cooks for 45 minutes more until tender. Tinned red kidney beans go in; the soup simmers for 15 minutes to integrate. Salt to taste. Served plain, possibly with a side of frybread.
Deviled eggs are one of America's most enduring party foods, a fixture of Easter brunches, Thanksgiving tables, summer barbecues, and Sunday potlucks from coast to coast. The dish itself is much older than its American identity. Stuffed eggs flavoured with mustard, vinegar, and spices appear in Roman writings and remained popular across medieval Europe, but the term "deviled", meaning seasoned hot and spicy, took hold in eighteenth-century England and crossed the Atlantic with Anglo settlers. By the twentieth century, the American version had crystallised into the formula we recognise today: hard-boiled eggs split lengthwise, yolks scooped out and whipped smooth with mayonnaise, mustard, and a splash of vinegar, then piped or spooned back into the whites and finished with a dusting of paprika. The taste is luxurious in its simplicity. Creamy and rich, with a gentle tang and just enough mustard heat to justify the name, set against the cool, slightly springy bite of the white. Difficulty is genuinely low, but two details lift them from good to memorable: cooking the eggs just enough so the yolks are fully set but never grey-ringed, and seasoning the filling assertively, since cold dulls flavour. They are best made the day they will be eaten, although the eggs themselves can be boiled and peeled a day ahead.
Pinto beans are soaked overnight, then simmered with onion and garlic until tender. A separate pan crisps the bacon, browns the chorizo and softens the onion, jalapeño and tomato into a thick base. The two are combined for a final simmer with coriander, and the broth turns smoky, salty and rich. Eaten by the spoonful from a bowl, or set out alongside grilled meats and tortillas.
Dried red beans soak overnight, simmer with onion, garlic and bay until tender, then are mashed (smooth or chunky) and fried in oil with a fresh chopped onion. The fry stage darkens, thickens and concentrates them. They keep for a week; better the next day.
Dried red beans soak overnight. Bacon and chorizo render in a wide pot; aromatics build the base; soaked beans simmer with a chunk of green plantain (the trick, it dissolves over the cook and naturally thickens the broth) and pork belly for 2 hours. Hogao folds in at the end. Lime brightens.
Waxy potatoes boil in their skins, peel while still warm and slice into thick coins. A hot dressing of rendered smoked bacon, onion, stock, vinegar, mustard and a little sugar pours over them. The warm potatoes soak the dressing up. Eats warm or at room temperature, never fridge-cold.
A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter. You render smoked bacon in a heavy pot until the fat runs clear, then soften onion, garlic and carrot in the rendered bacon fat. Tomato and a generous scatter of dried oregano build the base. Green or brown lentils go in with stock and simmer for forty-five minutes until tender. Potato chunks join for the last twenty minutes. A splash of red wine vinegar at the end brightens the whole stew and pushes it from heavy to balanced. Eaten with crusty bread, a chopped salad on the side, and a glass of red.
Dried navy beans soak overnight, then drain. They go into a deep heavy lidded pot (a bean crock is traditional) with chopped onion, salt pork or bacon, maple syrup, mustard, salt and just enough water to cover. The pot bakes at 130°C for 5 hours, lid on for the first 4 hours, lid off for the last hour to reduce the liquor and develop the dark glaze on the surface beans. Real maple syrup is non-negotiable.
This richly flavoured stuffing combines pork sausage meat with sweet dried apricots, crunchy pistachios, and aromatic herbs, with nuggets of pan-fried chorizo tucked into each stuffing ball for a smoky surprise. It is designed to complement roasted game birds such as chicken, poussin, or turkey, providing both a cavity stuffing and individual balls for serving alongside. The combination of textures and sweet-savoury flavours makes it a standout element of a roast dinner.
Dried small red beans soak overnight. A smoked ham hock simmers with the trinity (onion, celery, green pepper) and garlic, then beans, bay, thyme and stock join. Cook covered 2 hours until soft. Andouille goes in for the last 30 minutes. Mash a portion of the beans against the pot wall for thickness. Serve over rice.
Dried pinto beans soak overnight (or quick-soak: 1 hour after boiling). They simmer slowly with halved onion, garlic, bay leaves and a pork bone (or salt + epazote leaves) until very tender, about 1 ½ hours stovetop, 30 min pressure cooker. The cooking liquid is reserved. Lard (or bacon fat, or oil, but lard is traditional) melts in a wide pan; diced onion fries to deep gold; the cooked beans go in by spoon, with a ladle of cooking liquid. Mashed with a potato masher to a chunky paste (or pureed smooth, depending on preference). Cooked another 10-12 minutes, stirring, until the beans thicken and develop a slight crust at the edges of the pan. Cumin and salt to season. Topped with crumbled cotija or queso fresco, chopped coriander, sliced jalapeño.