Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

This smoked salmon chowder takes leftover salmon to the next level! I love to use leftover salmon in other recipes for a ...

This arm roast recipe is slow-braised with red wine, beef stock, garlic, and herbs for the most tender, flavorful meat. It’s easy to make and turns out amazing every time!

I must admit that while I enjoy cooking, my least favorite part is the cleanup that comes along with spending time in the ...