Our Favorite Recipes
In this irresistible snack, charred poblano pepper and pureed cilantro and serrano chiles serve as a built-in salsa, layering spicy, garlicky flavors into the rich, melted cheese. Flaming it with tequila makes the whole thing a little extra. The pickled carrots on top add acidity and brightness; feel free to substitute pickled jalapeno slices if you have some on-hand.
Puerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. Thanks to the smart use of store-bought shortcuts like empanada wrappers and canned sweet potatoes, the creamy filling comes together in minutes.
A joyful romp of textures, Anu Mahendro's refreshing salad combines crisp bell pepper, juicy grapes, pineapple, chewy egg noodles, carrots, and fresh apples dressed with a homemade vinaigrette. While it's perfect paired with her husband Pawan's Fried Catfish Sandwiches with Cumin Slaw, it makes a grand addition to any potluck spread. To maintain the textures, serve it chilled.
This Puerto Rican hot sauce is made in-house at Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina. The simple, fiery pepper vinegar condiment includes both jalapeño and habanero chiles for a more complex chile flavor. After you make this pique recipe, swirl it into a bowl of Vegan Collards, or add a spoonful over braised meats or anywhere else you like a hit of heat.
Collards are often cooked with a smoked ham hock to add a meaty, smoky flavor; this mildly spicy vegan collard greens recipe from Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina, achieves the same depth of flavor with quality vegetable broth, adobo seasoning, and a hint of liquid smoke. Soak up the juices (potlikker) with cornbread, or drizzle over steamed rice.
Pernil, a Puerto Rican–style roast pork shoulder, is flavored with garlic, oregano, and sazón—a seasoning blend that includes coriander and annatto. At their Durham, North Carolina, restaurant Boricua Soul, Serena and Toriano Fredericks serve this garlicky pernil on top of a rich and creamy mac and cheese. Rubbing the seasoned garlic paste into the pork and letting it rest allows the flavors to penetrate deeply into the thick roast.
These richly spiced, chewy sourdough cookies are an excellent way to use excess sourdough starter or discard, which is never in short supply for habitual sourdough bakers. The trick to the cookie's bold character is using as many freshly ground spices as possible—their strong punchiness is pleasantly balanced by the rich flavor of the flours and unrefined sweeteners. A spice grinder is best for preparing whole spices into a fine powder for measuring, but a clean coffee mill works just as well. Using this combination of stone-ground spelt, rye, and buckwheat flours leads to a robust grain flavor, thick cookie, and slight chew. This is a thick, hefty dough; Sarah Owens sources heavy-duty vintage ice cream scoops to make portioning easier. For a stronger flavor and more tender crumb, ferment the dough in the refrigerator for up to 5 days before scooping and baking.
In this recipe for Pescado con Sofrito, chef Katie Button uses an aromatic, slow-cooked sofrito to add vibrant flavors to an otherwise quick dinner of white wine-poached white fish fillets. Button often makes her sofrito – one of the foundations of Spanish cuisine – in advance, simmering tomatoes, onion, and garlic until they are thick, caramelized, and deeply flavorful. The key to a tasty sofrito is to use ripe tomatoes (any variety will do, making this a great way to use up overripe tomatoes). This recipe makes more sofrito than you need, but you can spoon the extra into an ice cube tray and freeze it until you can use it for another fish dinner, or to season a pot of stew, soup, or beans and rice.