BROWSE THE ARCHIVE
North America
Mexican Sopes with Refried Beans
Make Mexican sopes from scratch with hand-pinched masa bases, homemade refried beans, roasted salsa, lettuce, queso fresco and crema.
Comfort Food Classics, Main Dishes, Meal Prep & Batch Cooking, Noodles, Rice & Bowls, North America, Recipes, Trinidad and TobagoTrinidadian Chicken Pelau
Make Trinidadian chicken pelau from scratch with green seasoning, burnt-sugar browning, pigeon peas, coconut milk and rice in one pot.
Comfort Food Classics, Main Dishes, Meal Prep & Batch Cooking, Noodles, Rice & Bowls, North America, Recipes, United StatesLouisiana Red Beans and Rice
Cook Louisiana red beans and rice from dried beans with andouille, smoked ham hock, the Creole trinity and a creamy slow-simmered gravy.
Guatemalan Pepián de Pollo
Cook Guatemalan pepián de pollo from scratch with roasted tomatoes, tomatillos, chillies, sesame, pepitoria, chicken and vegetables.
Mexican Picadillo Norteño
Make Mexican picadillo norteño with pork, potatoes and a roasted tomatillo sauce enriched with ancho and guajillo chillies.
Québécois Fèves au Lard
Make Québécois fèves au lard from dried white beans, salt pork, maple syrup and molasses, slowly baked for breakfast and meal prep.
Tourtière du Lac-Saint-Jean
Make Tourtière du Lac-Saint-Jean from scratch with homemade pastry, pork, veal, beef, potatoes and stock slowly baked in a deep pie.
Jamaican Curry Goat
Cook authentic Jamaican curry goat from scratch with a homemade spice blend, thyme, pimento, Scotch bonnet and potatoes in a rich gravy.
Mexican Chilaquiles Verdes with Eggs
Make Mexican chilaquiles verdes from scratch with fresh tomatillo salsa, fried corn-tortilla wedges, eggs, crema, cheese, onion, and coriander.
Mexican Jericalla
Make Mexican jericalla, Guadalajara’s cinnamon-vanilla baked custard with a silky centre and deeply blistered top, without caramel.