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Sep 4, 2024 | 
simplyrecipes.com | Esteban Castillo
One of the things I miss the most about living down the street from my mom is being able to go over for breakfast on the weekends. After my dad was done cleaning the stables and feeding his horses, she’d typically call me over for a cafecito con pan dulce, chilaquiles, or huevos divorciados.
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May 22, 2024 | 
simplyrecipes.com | Esteban Castillo
Beans were a staple growing up and my family ate them in various forms throughout the week. One of the things that I’ve learned from making them so often: make sure the broth packs a big flavorful punch since the beans will absorb all of that flavor. Frijoles borrachos (borracho beans) are a traditional side dish from South Texas that typically include bacon, tomatoes, chiles, spices, and dark Mexican beer—talk about a flavorful broth.
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May 3, 2024 | 
elimpulso.com | Esteban Castillo
Un día de 1963 viajé a Macuto a conocer «El Castillete», donde vivió Reverón con Juanita Mota su musa, su modelo, su compañera de sueños.
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Oct 25, 2023 | 
epicurious.com | Roger Kamholz |Al Sotack |Esteban Castillo |Andrew Rea
It's no passing coincidence that the meteoric revival of the espresso martini and the growing sophistication of coffee culture are happening simultaneously. There's an exciting dialogue between the two trends, where the highly adaptable template of the classic Espresso Martini is serving as the sandbox in which cocktail and coffee nerds alike can play. The standard espresso martini build usually includes vodka, coffee liqueur, espresso, and simple syrup.
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Oct 25, 2023 | 
epicurious.com | Yewande Komolafe |Al Sotack |Esteban Castillo |Andrew Rea
Also known as "white soup," this dish may seem like a straightforward combination of basic ingredients, but upon first taste you'll discover a complex layering of flavors. Steamed, mashed, and puréed yams are its smooth and silky base. While an attention to detail and careful monitoring of the yam's texture as it is incorporated into the sauce make this dish best suited for home kitchens, you may encounter ofe nsala at restaurants in Lagos for a hefty price.
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Oct 25, 2023 | 
epicurious.com | Sohla El-Waylly |Al Sotack |Esteban Castillo |Andrew Rea
I know this is gonna sound so cliché, but I backpacked through Europe, and yes, it changed my life. This was a time before Airbnb, when I had to go to an internet café to log on and I carried an international phone card to call home. I took a one-way flight, bounced around with no itinerary, and had my Eat, Pray, Love moments. I ate papas bravas daily, the iconic tapa that you'll find at every bar and restaurant.
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Oct 20, 2023 | 
epicurious.com | Esteban Castillo |Nick Malgieri |Rachel Gurjar |Rosie Bialowas
If you have somehow managed to miss the Basque cheesecake glow-up of recent years, I hereby extend its reign with a new take, Cardamom Basque Cheesecake, so you haven't missed the party. One to elicit a surprised "oooh" from otherwise cheesecake skeptics like me, this is a world apart from an anemic, shiny slice of cold cloy. I tested this flavored version on a dank grey August afternoon in the basement staff kitchen of Kew's Palmhouse.
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Oct 18, 2023 | 
epicurious.com | Zoe Denenberg |Al Sotack |Esteban Castillo |Emma Laperruque
Welcome to the magical world of meringue, where whipped egg whites and sugar transform into light-as-a-cloud meringue cookies that practically dissolve on your tongue. Meringue can be used in endless ways-swooped and torched atop lemon meringue pie, folded into cake batter for airy lift, or used as an ultra-stable base for buttercream or marshmallows-but classic meringue cookies hold a special place in my heart.
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Oct 18, 2023 | 
epicurious.com | Anna Stockwell |Al Sotack |Esteban Castillo |Emma Laperruque
To make the perfect flaky gluten-free pie crust, you'd need a ton of ingredients that make a recipe read more like a science project. That's not what this is. Instead, this recipe makes a crisp-tender cookie-like crust with the toasty, comforting flavor of oat flour and a buttery richness that would complement nearly any of your favorite sweet or savory pie fillings. And in fact, there's not a lot this easy gluten-free pie crust recipe can't do. Bottom crust? Of course. Top crust? Sure.
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Oct 17, 2023 | 
epicurious.com | Esteban Castillo |Al Sotack |Kayla Stewart |Thomas Keller
One of my favorite things to bring back home from trips to Colima were candies. I'd bring back a little bag filled with rollos de guayaba (guava rolls), borrachitos, and bolas de tamarindo (spicy tamarind candies), but my most favorite candy of all were these little boats filled with cajeta. Cajeta is related to caramel but is a much closer cousin to dulce de leche. It's luscious, sticky, and so sweet.
