From the Table
Hearty Bowls
Big, warming one-bowl meals — pozole, gumbo, clam chowder and the soul-warming stews and soups of the Americas.
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Tamales
Mexican red pork tamales — lard-beaten masa steamed in corn husks around guajillo-ancho pork. The float test, the…
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Mofongo: Puerto Rico’s Garlic-Pounded Plantain Mountain
Mofongo — fried green plantains pounded with garlic and chicharrón into a golden dome, crowned with garlic shrimp.…
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Chilaquiles: Mexico’s Genius Breakfast of Fried Tortillas and Salsa
Chilaquiles rojos — crispy fried tortillas simmered in guajillo salsa for exactly ninety seconds, topped with a runny…
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New England Clam Chowder: The Creamy New England Classic
Creamy New England clam chowder — clams, potatoes, and cream — with the New England vs Manhattan debate…
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Gumbo: Louisiana’s Great Pot of Everything
Louisiana gumbo — a chocolate-dark roux, the holy trinity, andouille smoke and shrimp over rice. Four continents in…
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Pozole: Mexico’s Ancient Bowl of Celebration
Pozole rojo — Mexico’s festival soup of red chile broth, tender pork and hominy, finished with cabbage, radish,…
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Poutine After Dark
Quebec’s late-night classic: twice-fried potatoes, squeaky curds and glossy brown gravy poured on at the last second.