858 won recipes

One-skillet arroz con pollo with browned chicken legs and thighs simmered over turmeric-tinted rice, bell peppers, and scallions. Low-fat, low-calorie, and ready in 45 minutes.

Frijoles con queso casserole: creamy pinto beans layered with sauteed zucchini and tomatoes, crowned with a tender cornbread topping. Vegetarian tamale pie-style bake for weeknight dinner.

Two-ingredient queso dip made with Velveeta and Pace picante sauce. Melts smooth in minutes and pairs with tortilla chips, corn chips, or veggies.

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

Platanos con crema: warm butter-softened bananas sprinkled with sweet sherry and sugar, topped with vanilla whipped cream. A quick Latin American dessert ready in minutes.

Arroz con pollo baked Spanish-style in one dish: golden turmeric rice, paprika-rubbed chicken, sweet peas, oregano and bay leaf. A hands-off one-pan dinner with crispy chicken skin and saucy rice in every bite.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

A proper slow-simmered chilli con carne with browned ground beef, beer, fresh tomatoes, kidney beans, and a triple hit of chili peppers. Thickened with cornmeal and cooked low for hours until rich and deeply spiced.

Cafe con miel is Spanish honey coffee with warm milk, cinnamon, nutmeg, and vanilla. A cozy 20-minute drink that doubles as a light dessert. Three ingredients you already have.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Morisqueta con chorizo: a rustic Mexican dry-rice dish with crumbled chorizo, sauteed onion, and fresh tomato folded through steamed rice. Five ingredients, classic Michoacan peasant food.

A creamy, from-scratch queso dip with sautéed onions, chopped jalapeños, and tomatoes melted into smooth cream cheese and half-and-half. Ready in 30 minutes. Grab the tortilla chips.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.