Seasoned with chorizo, dried oregano, and cilantro, this deconstructed fish stew tastes like the specialty of some upscale restaurant in Mexico City. But it came to Cakebread Cellars from one of Denver’s foremost chefs, Kevin Taylor, a 1997 Workshop participant. For a dinner party, you can make the tomato broth a couple of hours ahead, stopping after you add the cooked chorizo and potatoes. Then all you need to do at dinner time is steam the fish on this flavorful base. You could add some clams or shrimp to the pot as well.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
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.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.