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Chef Jose Enrique’s version of the Puerto Rican classic pernil is extra-flavorful because he marinates the pork in li...

Chef Jose Enrique’s family comes from Cuba, where they were famous for their pineapple soda—it was once the country’s...

Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor t...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US a...

Puerto Rican cooks often stuff baked plantains with ground beef. Instead, chef Jose Enrique likes to contrast the pla...

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Aut...

In coastal Provence, cooks use the freshest seafood for this stew, which is enriched at the last minute with a creamy...

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect...

Nancy Singleton Hachisu, an American expat in Japan, puts a Western twist on these pork chops by cutting them thick, ...

Star chef Danny Bowien ate crispy Vietnamese rolls for years before he finally got to watch one of Oklahoma City’s be...

This is the quintessential LaFrieda family comfort food. When butcher Pat LaFrieda was growing up, the meat in the sa...

Chef Jose Enrique often pumps up a classic chimichurri by adding sweet roasted tomatoes. The condiment is great with ...

Star chef Danny Bowien coats ribs with a soy-spiked caramel glaze, which makes them savory and sweet. His tiki-style ...

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