Recipes worth coming home to.

A comforting, deeply seasoned Puerto Rican-style chicken and rice made in one pot with salt pork, cured ham, sweet peppers, culantro, olives, capers, tomato, and achiote. The chicken marinates in a garlicky oregano seasoning before slowly cooking with the rice, allowing every grain to absorb the savory flavors of the caldero. Peas and pimientos add the classic finishing touches to this generous, family-style meal.

Total time

1 d 1 hr

Difficulty

Intermediate

Servings

Serves 8

By Russell Toris

This crisp seafood dredge started with a craving for a classic New England seafood fry and the knowledge that someone very close to me absolutely loves crispy fried shrimp. That got me thinking about her Puerto Rican heritage and how naturally those flavors could pair with the coastal seafood tradition I grew up around. The result combines the light, cornmeal-speckled crunch of a New England fry mix with sazón, garlic, oregano, and a touch of ají amarillo for a warm, savory Puerto Rican-inspired twist. It works especially well with shrimp, scallops, clams, and other quick-frying seafood.

Total time

5 min

Difficulty

Easy

Servings

Serves 8

By Russell Toris

This homemade smoked bacon is built for thick-cut slices, diced bacon lardons, and especially pasta carbonara. Pork belly is cured with kosher salt, pink curing salt, black pepper, garlic powder, bay leaf, and crushed juniper berries, then lightly smoked until savory, aromatic, and pork-forward without becoming overly sweet or barbecue-like. The result is a clean, peppery, lightly smoky slab bacon that renders beautifully and gives pasta, eggs, cheese, and black pepper plenty of room to shine.

Total time

1 wk 1 d

Difficulty

Intermediate

Servings

Serves 20

By Russell Toris