Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.
These simple garlic tostones are Puerto Rican fried plantains with a little sea salt are the perfect golden crispy addition to a plate of rice and beans.
Mark Bittman’s grilled skirt steak gets the Argentinean treatment. The Minimalist serves it with tangy chimichurri sauce made with parsley and garlic.