Empanadas - Beef Turnovers

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

A slow-simmering, comforting braise delivering healing to both body and soul.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.