Bring the bold flavors of Puerto Rico to your summer table with these comforting classics and vibrant favorites.

Ana and Meng of Tata Eatery’s slow-cooked Spanish sofrito with nori seaweed and a fried egg, and Basque pork belly, chips, aioli, black beans ... and rice, naturally For us, much of cooking’s magic ...

Washington cook Rossana Aspite Grimm knows that this Venezuelan dish is traditionally made with beef. But she prefers to use pork, rubbed with a flavorful paste, then slow-roasted. She starts with a ...

Like many Puerto Rican matriarchs, my abuela was notorious for reusing branded food containers to store anything. The biggest containers were usually giant tubs of butter filled with a fresh, green ...

Several culinary styles claim sofrito as theirs. I don't care so much about where it originated as much as the amazing depth and savory goodness it can add to my recipes today. In its simplest form, ...