Mondongo is usually a thick, spicy stew made with beef tripe and lots of locally grown vegetables, probably Spanish in origin. You can find many versions of it throughout Latin America and the Caribbean. The one I am most familiar with was prepared by our wonderful Mexican chef Daniel Alvarez, who cooked at the Coyote Cantina for over twenty years. His version used pork butt instead of tripe, lots of green chiles, sometimes posole or corn, and other green vegetables. He made this dish often for the staff meal and sometimes as a special at the Cantina. It always sold out quickly.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.