Ropa vieja translates literally to “old clothes,” which is what the shredded meat, visually, may bring to mind. The smell and taste of this dish, however, are nothing short of heavenly. Please don’t be intimidated by the long list of ingredients. There is only a little bit of chopping required; the whole point is to put a bunch of things together and forget about it for hours (although you’re welcome to taste along the way if you prefer—or can’t resist!). The shredded meat should stand for at least 15 minutes before serving, but if you have more time, let it stand longer, as it just gets better and better. This dish’s origins are Caribbean, so serve it with other foods from the same region, especially white rice, black beans, and plantains.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.