Latin American
Beef-and-Onion Empanadas
1的27
Crispy, Creamy Potato Puffs
These enticing Chilean potato puffs, known aspapas duquesas, are a cross between mashed potatoes and french fries. Valeria Huneeus' granddaughters love picking up the little puffs with their hands and popping them into their mouths.
2的27
Mini Panamanian Beef Empanadas
At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough. For fillings, he uses local ingredients like beef jerk (dried, preseasoned meat) andculantro(a long-leafed herb with a pungent flavor); ground beef and cilantro are fine substitutes.
3的27
Beef Tenderloin with Cilantro-Wine Sauce and Mashed Yucca
Schiaffino说:“我们在秘鲁有一个名为Seco的炖菜,用牛肉或羊肉制成,黄色辣椒和许多香菜。”这道菜促使他与香菜一起制作葡萄酒酱,他与牛里脊肉一起搭配。亚搏电竞
4的27
Goat Cheese & Chorizo Rolls
These crispy rolls, adapted from the cookbookNirmala's Edible Diaryare a riff on Argentinean street food.
5的27
Mofongo with Shrimp
While shooting his Food Network show,Diners, Drive-Ins and Dives家伙费李瑞停在本尼的海鲜亚搏电竞in Miami to trymofongo,Puerta Rican舒适食品。亚搏电竞“厨师掏出木制pilón(a kind of mortar) as big as a tree trunk and filled it with fried green plantains, garlic, salt andchicharrones(松脆的猪皮)。然后,他用棒球棒将其捣碎在一起。亚搏电竞
6的27
Peruvian Steak and Potato Stir-Fry
Steak and french fries are a classic combination. For their classic dishlomo saltado, Peruvians toss the two together.
7的27
Smoky Strip Steaks with Chimichurri Sauce
Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.
8的27
Coconut Pudding with Raspberry Sauce
Carolina Buia says that when her mother was growing up in Caracas, Venezuela, it was common for the lady of the house to present this creamy coconut dessert at parties. Even though it's referred to here as a pudding, it has a texture similar to panna cotta.
9的27
Brazilian Seafood Soup (Moqueca)
This tangy, buttery, gorgeous soup—bright red with dendê oil—is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.
10的27
Crispy Arepitas with Mozzarella and Chorizo
Arepas,用玉米粉制成的煎锅或烘烤的煎锅面包在委内瑞拉(通常塞满)和哥伦比亚(通常不是)在夜间食用。伯恩斯坦说,他们也是她在迈阿密街头集市和狂欢节上最喜欢的小吃。在这里,她制作了Mini Arepas或Arepitas,以用作Canapés,在面团中加入奶酪和香肠。他们是她对玉米狗的回答。
11的27
Tuna Ceviche with Avocado and Cilantro
With only a few ingredients, Rick Bayless'ssalpimentado(salt-and-pepper) ceviche is typical of what one would find at stands around the southern tip of Baja. Cooks often make it with sierra, a large and meaty Mexican fish, but tuna works just as well.
12的27
Blackberry & Cabernet Caipirinha
For this punch-like take on the caipirinha, Cantina uses a Cabernet blended with a good amount of spicy Syrah.
13的27
Yucca Empanadas
"We try to make a different menu every day, often using the same ingredients," says Pedro Miguel Schiaffino about the challenges of creating recipes for a cruise ship. Yucca, one of the most ubiquitous root vegetables in the Amazon, appears in many of his dishes. Here he turns pure yucca into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.
14的27
Colombian Chicken Soup
鸡胸肉增加了很多蛋白质,但对这个版本的脂肪不多ajiaco, a cilantro-scented chicken soup that's virtually Colombia's national dish. Stirring in fiber-rich brown rice turns the soup into a satisfying one-dish meal.
15的27
Dulce de Leche Layer Cake
The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de leche filling and frosted with a very sweet meringue. In his adaptation, Conant (along with his pastry chef Gerry Minos) lightens up on the sugar in the meringue and adds a nutty liqueur to the filling and frosting, giving it an Italian flavor. The cake is a knockout, with or without the liqueur, and stellar with either homemade or store-bought dulce de leche.
16的27
Fried Sweet Plantains
Plantains are abundant all over the Caribbean, and one popular way to eat them is to pan-fry the sweet banana-like slices until they're warm and tender.
17的27
Daniel Boulud的鸡尾酒
甜美,酸和强壮的Caipirinha与巴西精神Cachaça混合。Cachaça类似于朗姆酒,但由甘蔗而不是糖蜜制成。巴西艺术家维克·穆尼兹(Vik Muniz)说:“它比朗姆酒更复杂,因为它更纯净。”
18的27
混合烧烤酱与辣椒酱和烤胡椒
In Argentina, a mixed grill is called aparrillada(parrillameans "grill" in Spanish). The dish is served in a rustic style, with whole pieces of meat like chicken hearts and sausage brought to the table. Michelle Bernstein prefers to grill skewers of meat for a more elegant presentation; here she uses chicken livers instead of hearts.
19的27
秘鲁腌料
This recipe from Melissa Rubel is based on Peruvian rotisserie chicken. It's deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.
20的27
Dulce de Leche Napoleons
Dulce de leche, the Latin American caramel, is typically made by slowly simmering milk with sugar. For these ethereal napoleons, Valeria Huneeus layers the delicious caramel with a rich pastry cream and delicate, crispy sheets of phyllo dough.
21的27
Barley Chupe with Queso Fresco
In many South American countries, thick soups or stews are calledchupes。这种安慰chupeis made with barley, potatoes and lima beans in a savory chicken broth.
22的27
T-Bone Churrasco a la Plancha
Chef Francis Mallman delves into grilling methods likea la plancha"on a griddle" in his cookbook,Seven Fires: Grilling the Argentine Way。
23的27
Grapefruit Granité with Mangoes and White Rum Mojito
Unlike traditional granita, which is stirred frequently as it freezes so that light ice flakes form, Jacques Pépin freezes his granité in a block until it is completely firm, then softens it in the fridge until it's slightly slushy before scooping it into bowls. The sauce for his light, tropical dessert is a riff on the mojito, the minty cocktail.
24的27
Pisco Sour
The national cocktail of Chile and Peru, this drink may have evolved from the Pisco Punch, which was all the rage in San Francisco during the 1849 gold rush.
25的27
Vaca Frita: Crispy Beef
这个食谱vaca frita("fried cow") is a close cousin of Cuba's famous ropa vieja, stewed shredded beef in tomato sauce. The beef forvaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautés rather than steams.
26的27
Bean, Corn and Squash Stew
在他的出色版本的智利炖菜中porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.