Ana Castro developed a deep passion for cooking through her grandmother's teachings on the significance of food in bringing people together and healing the soul.
Try These New Flavor Forecast 24th Edition Recipes
Entrees
Jerk Braised Short Ribs with Cheesy Grits
Cooked in an aromatic spice blend to fall-off-the-bone doneness, Jerk marinated short ribs are served over rich, cheesy grits in this Caribbean and Southern inspired dish - proof indulgence comes in all shapes and forms.
The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin pancakes, cucumbers, and scallions, reminiscent of the beloved dish, Peking Duck.
Full of exciting flavor, this fun recipe for homemade churros invites Mexican and Korean influences to the dessert table. Churros are tossed in a sugary coating with ground cinnamon, ginger, and cayenne pepper, and then served with a strawberry gochujang dipping sauce. It’s the perfect balance of sweet and heat, driven by the unexpected synergy of Mexican and Korean cuisines.
Cooked in an aromatic spice blend to fall-off-the-bone doneness, Jerk marinated short ribs are served over rich, cheesy grits in this Caribbean and Southern inspired dish - proof indulgence comes in all shapes and forms.
The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin pancakes, cucumbers, and scallions, reminiscent of the beloved dish, Peking Duck.