Mofongo (Puerto Rican Plantain Balls)
4.4
(2)
A staple of Puerto Rico, this fried plaintain mash can be served with a simple salad or rice and beans.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
A slow-simmering, comforting braise delivering healing to both body and soul.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.