From J. KENJI LÓPEZ-ALT It’s a tough call, but I’m almost inclined to say that I like green chili made with tomatillos and a mix of fresh green peppers even more than I like a bowl of Texas red. This version is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker. Why It Works Adding all the ingredients to the pressure cooker with noRead More →

From the Food & Drink section of the Financial Times by: Sarit Packer and Itamar Srulovich DECEMBER 13, 2017 © Patricia Niven INGREDIENTS 1kg chicken pieces (we like legs and thighs but a whole one will work well too)  250g baby onions, peeled 250g carrots, peeled and cut into 3cm-4cm rounds 200g small button mushrooms 120g smoked bacon cubes Small bunch of thyme, tied with some string 1 head of garlic, cloves broken off whole and unpeeled 250ml red wine (actually, white works well too) Salt and freshly ground black pepper PREPARATION 1. Heat a large skillet or pot to a medium heat, place the chickenRead More →

Receta de: Cuquita Arias de Calvo Especial para La Prensa, PANAMA INGREDIENTES 1 ½ taza de mantequilla a temperatura ambiente 6 cucharadas de avellanas picadas 1 ½ cucharada de vinagre de jerez 1 cucharada de tomillo fresco picado 2 cucharadas de pimienta en grano machacado 1 diente de ajo machacado 1 ½ cucharadita de sal 9 onzas de prosciutto rebanados y picados 6 tallos de cebollinas picadas 1 pavo de 16 a 18 libras 2 cebollas picadas en 4 partes 5 dientes de ajo 3 ramitas de tomillo fresco 3 ramitas de romero, sal y pimienta en grano machacado al gusto 4 tazas de caldoRead More →