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 ...

For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks rice with sofrito—a Spanish mixture of chopped onion, garlic and bell pepper. She bakes ...

Where do empanadas get their magical flavors? The buttery, flaky crusts of the doughy turnovers play a role, of course. But the majority of the flavor is inside, layered in the meats, vegetables and ...

Maricel Presilla, featured in this month's Gourmet magazine, stirs sauces and shares culinary secrets with listeners from her home. And joining me now is Chef Maricel Presilla. She is profiled in ...

Fry the onion in the olive oil until transparent. Add the chilli and cook on reduced heat for a further five minutes, stirring often. Add the garlic and cook for another few minutes. Pour in the can ...