This version of perfect cold weather food incorporates ground annatto seeds to perfume the soup with a musky aroma and splash the potatoes with a sunny disposition.
Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
After just 90 seconds in a hot pan, the payoff is an insanely tender, delicious chicken breast that has all the succulence of dark meat.
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!
Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner.
Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it.
With two eggs on hand, you can make a fried egg banh mi (banh mi trung) -- breakfast for many people and my own favorite anytime food.