This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
Alex Province’s Quick Version of a Traditional Cocido (Spanish Soup)
There’s nothing better than roasting a chicken low and slow for Sunday dinner. But, I don’t stop there. While I’m doing the dishes after dinner, I’ve got the chicken carcass in a stockpot simmering away on the stove so my husband Matt and I can have a delicious homemade stock for a Spanish soup later on.
Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Michele Streit Heilbrun’s Anytime Brisket with Matzo Spaetzle
This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
Matzo Spaetzle for Michele Streit Heilbrun’s Anytime Brisket
The perfect accompaniment to a comfort food classic.
Ten-Minute Tomato Soup
This simple, smooth tomato soup is the ultimate dipping soup: smooth and savory, with an acidic bite and chile kick to balance out a rich and hearty grilled cheese.