From the Table
Comfort Food
-
Ropa Vieja
Cuban ropa vieja — flank steak braised until it falls into tender strands, simmered in a pepper-and-tomato sofrito…
-
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.…
-
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…
-
Enchiladas: Mexico’s Rolled, Sauced & Smothered Classic
What’s really in an enchilada, the red/green/suizas sauce styles, the restaurant secret that keeps them from falling apart,…
-
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…
-
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,…
-
Poutine After Dark
Quebec’s late-night classic: twice-fried potatoes, squeaky curds and glossy brown gravy poured on at the last second.