Heat oil in a large heavy saucepan over medium-high heat. Add bacon and sauté, stirring often, until it starts to brown, about 3 minutes. Add bell pepper and onion. Cook, stirring, for one minute. Add ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Pernil is the roast of my childhood. It’s ...

Washington cook Rossana Aspite Grimm knows that this Venezuelan dish is traditionally made with beef. But she prefers to use pork, rubbed with a flavorful paste, then slow-roasted. She starts with a ...

Joel Rodriguez and Luis Rodriguez Jr. stand under a replica of the firehouse in Ponce, Puerto Rico, which their grandfather built. A basic cooking technique that’s described in one of Europe’s oldest ...