Smoked Rib-Eye and Goat Cheese Empañadas
This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.