Yucatán Cochinita Pibil: Slow-Roasted Achiote Pork
The first time I ate cochinita pibil, I was sitting at a plastic table outside a taqueria in Mérida, in…
Tag: Main Dish
Vietnamese Bun Cha Hanoi: Grilled Pork in Nuoc Cham
Walk any alley in the Old Quarter of Hanoi between eleven in the morning and two in the afternoon and…
Pasta alla Gricia: The Fourth Roman Pasta, Explained
There is a moment, in a good Roman trattoria, when a plate of gricia lands in front of you and…
Cacio e Pepe: Three Ingredients, Total Precision
The first time I made cacio e pepe, it clumped. The second time, it broke. The third time, it was…
Mapo Tofu: The Sichuan Classic of Fire and Numbing Spice
The first thing you notice is the color. Not red exactly, but something deeper — the color of brick after…
Pan-Seared Duck Breast with Cherry Port Reduction
The Cold Pan Method Prep: 20 minutes | Cook: 25 minutes | Rest: 10 minutes | Serves 4 Place the…