Versión en Español Chilean salt roasted chicken, or pollo a la sal, is a whole chicken stuffed with onion and half a lemon, trussed, and roasted on a 1 cm bed of coarse salt at 180°C (356°F), turned halfway and browned at the end, for about 70 to 90 minutes in total. It takes 30 minutes of preparation and 90 minutes of cooking, and serves 6. A simple roasting method that keeps the meat juicy…

Versión en Español Crispy chicken milanesa is chicken breast fillets pounded thin, seasoned with salt, pepper, garlic, and parsley, coated in flour, beaten egg, and bread crumbs, and fried in olive oil for 3 to 4 minutes per side until golden, then served with lemon. It takes 15 minutes of preparation and 10 minutes of cooking, and serves 4. A favorite in many kitchens, with a crisp golden coating around juicy chicken, perfect with salads,…

Versión en Español Argentine vitel toné is beef eye of round simmered gently with onion, carrot, and bay leaf for 80 to 90 minutes, cooled, sliced thin, and covered with a tonnato sauce of olive oil tuna, anchovies, mayonnaise, cream, lemon juice, and white pepper, garnished with capers, hard boiled egg, and parsley and chilled for 4 hours. It takes 45 minutes of preparation and 90 minutes of cooking, plus chilling, and serves 8. A…

Versión en Español Teriyaki chicken with rice and vegetables is strips of chicken breast browned with garlic and ginger and glazed with a homemade sauce of soy sauce, mirin, brown sugar, and cornstarch, served over white rice with stir fried carrot, red pepper, broccoli, and red onion and topped with toasted sesame seeds. It takes 20 minutes of preparation and 25 minutes of cooking, and serves 4. A Japanese style dish that balances sweet and…

Versión en Español A mushroom omelette is beaten eggs cooked gently in a nonstick pan and folded over mushrooms sautéed in butter with onion and garlic, finished with parsley. It takes 10 minutes of preparation and 10 minutes of cooking, and makes 2 omelettes. It combines the umami of mushrooms with creamy eggs, ideal for breakfast, brunch, or a light dinner. How to Make a Mushroom Omelette? The eggs are beaten and cooked slowly in…

Versión en Español Chilean morels in cream, or morillas a la crema, are dried morels soaked for 12 hours, cooked slowly with butter softened onion until their liquid evaporates, then simmered with their soaking liquid and cream, finished with a splash of pisco and lemon peel, and topped with chives. They take 15 minutes of preparation plus 12 hours of soaking and 20 minutes of cooking, and serve 4. Morels are prized wild mushrooms with…

Versión en Español Beef tongue in mushroom sauce, or lengua de vacuno en salsa de champiñones, is beef tongue simmered for 2 to 3 hours with onion, carrots, celery, bay leaf, and peppercorns, peeled and sliced, then warmed in a creamy sauce of mushrooms, onion, garlic, white wine, cream, and mustard. It takes 30 minutes of preparation and 3 hours of cooking, and serves 6. A dish of humble origins that has earned a place…

Versión en Español Chicken livers in mustard sauce, or panitas de pollo en salsa de mostaza, are chicken livers browned in olive oil and simmered with onion, garlic, mushrooms, chicken broth, cream, Dijon and whole grain mustard, and fresh herbs until the sauce thickens. It takes 15 minutes of preparation and 25 minutes of cooking, and serves 4. An affordable, nutritious home dish with a deep flavor and smooth texture. How to Make Chicken Livers…

Versión en Español Asian style marinated tofu is pressed firm tofu cut into cubes or slices, marinated for 30 minutes to 2 hours in soy sauce, sesame oil, rice vinegar, garlic, ginger, and honey, then pan fried with a light cornstarch coating or baked until golden and topped with scallions and sesame seeds. It takes 40 minutes of preparation and 15 minutes of cooking, and serves 4. A great way to add plant protein to…

Versión en Español Chilean venison stew, or guiso de carne de ciervo, is venison chunks soaked in milk for 12 hours, rinsed, rubbed with garlic paste and dried rosemary, seared in olive oil, and braised covered in red wine with carrot, pearl onions, and bay leaf for about 60 minutes until tender. It takes 12 hours of preparation and 60 minutes of cooking, and serves 6. Venison is a game meat with a flavor similar…