Seafood and Chicken Paella with Chorizo
Spicy chorizo, dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together o...
Coquito
Sometimes called coconut eggnog, Coquito is served at Christmas and throughout the holiday season in...
Arroz con Gandules
For Chef JJ Johnson, this classic Puerto Rican dish is a centerpiece of celebrations....
Pernil Asado Garlicky Roast Pork Shoulder
This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citru...
Banana Leaf Wrapped Lamb Shank Tamales with Morita Chile Salsa
These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tama...
Lechon Kawali with Atchara
At Chicago's Bayan Ko, chef Lawrence Letrero and his wife and partner Raquel Quadreny meld his Filip...
Potatoes Benedict with Make Ahead Poached Eggs
These Mad Genius tips for poaching eggs in advance make Eggs Benedict easy to pull off for a crowd....
Quinoa Egg Bowl with Pecorino
Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which include...
Brioche with Prosciutto Gruyere and Egg
"I love a good frisée salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with...
Asparagus and Zucchini Frittata
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room tem...
Open Face Egg and Griddled Ham Breakfast Sandwiches
F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and...
Arugula Endive Salad with Honeyed Pine Nuts
This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and ...