Mondongo is usually a thick, spicy stew made with beef tripe and lots of locally grown vegetables, probably Spanish in origin. You can find many versions of it throughout Latin America and the Caribbean. The one I am most familiar with was prepared by our wonderful Mexican chef Daniel Alvarez, who cooked at the Coyote Cantina for over twenty years. His version used pork butt instead of tripe, lots of green chiles, sometimes posole or corn, and other green vegetables. He made this dish often for the staff meal and sometimes as a special at the Cantina. It always sold out quickly.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.