Indulge in the nostalgic flavors of Doritos Taco Salad, a beloved family dish that combines the bold crunch of Doritos with savory taco-seasoned meat and zesty Catalina dressing. It's a dish that proudly veers from traditional taco salad variations, focusing on simplicity and taste. Found on the back of a Dorito’s bag by Jaime’s uncles in the 90’s, this recipe holds a special place in her heart, because when else do you get a recipe that instructs you to “crush the Doritos by punching the bag”? Family food at its best!
You’d never guess you can create such lushness from opening three cans. Cinnamon and cloves with beans make an uncommon blend, but one that turns the beans sweet and fragrant. This was Sally’s first grown-up recipe, the remains of her obligatory vegetarian phase in college. These beans are what she craves when she’s tired, what she makes when she comes home from a trip and the cupboard is bare, and when she suddenly has seven children for dinner instead of two. The beans make a sublime burrito. Dip tortilla chips or stovetop-grilled whole wheat tortillas into them, and be sure to pass hot sauce and grated cheese at the table.
These beans are earthy, salty, and smoky. So simple and so delicious. Enjoyed with rice, wrapped in a burrito, or fried in a quesadilla, these beans always fill the bill.
A favorite from Alexis Alvarez Armas, this dish is inspired by Cuba's Chinese- Criollo cuisine. After cooking delicate trout fillets in a bamboo steamer, Alexis dresses them with a Chino- Latino blend of soy sauce, fermented black beans, olive oil, and lots of scallions and chives. It's a dish we could eat every day.
This is a classic dump-and-cook crock pot recipe.
Cuban black bean soup ranks with France's steak frites and Italy's spaghetti with red sauce as a national obsession. It is a touchstone dish of the Caribbean. Usually made from dried beans (and definitely worth the extra time when you have it), the dish can nonetheless be adapted to a streamlined model with canned beans.
You can serve this soup chunky with a clear broth, or blend it to create a smooth purée.
Nothing puts a smile on people’s faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.
Gould farm in Monterey, Massachusetts, is a farm like many others in some respects —there are acres of organic gardens along both sides of the narrow road and cows that greet you with their kind stares. Up the hill there are pigs and chickens, and there is a dairy where Cheddar is cultured and aged before traveling to stores all over this part of the state. Poke your head into any door or walk through the garden beds and you will find staff and volunteers hard at work.
This healthy salad belongs in every summer refrigerator. It’s just right for a light lunch or as a side with summer’s grilled fare. In hot weather, don’t hesitate to open cans of organic beans rather than heating up your kitchen.