Slow-Roasted, Twice-Fried Porterhouse

A slow-simmering, comforting braise delivering healing to both body and soul.

Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

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.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

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.