{ "schemaVersion": 1, "title": "Cookbook", "url": "https://cookbook.antoniwan.online", "recipes": [ { "id": "https://cookbook.antoniwan.online/recipes/arepas-de-calabaza", "slug": "arepas-de-calabaza", "title": "Arepas de Calabaza", "description": "Pumpkin arepas of mashed calabaza and precooked corn flour. Sear, then finish in a 400°F oven. Two arepas.", "language": "en", "publishedAt": "2026-03-04T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeYield": "2 arepas", "totalTime": "PT55M", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Pumpkin arepas of mashed calabaza and harina de maíz precocida. Sear in a pan, then finish in the oven at 400°F. Two arepas, about 55 minutes.", "ingredients": [ "1 cup calabaza, peeled, seeded, 1-inch cubes", "½ cup harina de maíz precocida (P.A.N. or similar)", "4 Tbsp reserved pumpkin cooking water, hot", "¼ tsp salt, for the dough", "1 Tbsp butter (or oil)", "salt for the boiling water", "(optional) ¼ cup grated queso blanco or queso de mano, kneaded into the dough" ], "equipment": [ "Vegetable peeler", "Knife and cutting board", "Pot with a lid", "Colander, to drain", "Potato masher or fork", "Grater, for the cheese (optional)", "Cast iron or nonstick pan", "Spatula, to flip", "Oven, preheated to 400°F / 200°C" ], "method": [ "Cover the cubes with salted water. Boil 15 to 20 minutes, until a fork meets zero resistance. Do not go past 20 minutes. Waterlogged pumpkin means more flour and less flavor.", "Reserve 4 Tbsp cooking water. Drain the rest. Return the pumpkin to the dry hot pot. Stir 2 to 3 minutes to steam off surface water. Mash smooth.", "Stir in the hot reserved water and ¼ tsp salt. Add the harina gradually, mixing as you go.", "Cover and rest 5 to 10 minutes. Do not skip this. The flour keeps absorbing. Then reassess: sticky, sprinkle harina; cracking, wet hands and knead 30 seconds. Target: firm play-dough. A thumb dent holds, no weeping. Add the cheese here if using.", "Divide into 2 equal pieces (about 4 oz / 115 g each). Oil palms. Roll each into a smooth, crack-free ball. Flatten with flat palms, not fingertips: press, quarter turn, press. Target: 3 to 3.5 inches (8 to 9 cm) wide by ½ inch (1.5 cm) thick. Seal the rim. Fissured edges mean dry dough; add water 1 tsp at a time.", "Butter in the pan. Medium-low heat. 6 to 7 minutes per side, deep golden with dark freckles. Low heat is not optional: pumpkin sugars burn before the center sets.", "Oven at 400°F / 200°C, 8 to 10 minutes. Done when a tap on top sounds hollow." ], "notes": [ "The rest and the oven finish are the two steps that separate pleasant from structurally correct.", "Butter over oil. Calabaza and browned butter belong together.", "Roasted variation: 400°F / 200°C for 30 to 35 minutes instead of boiling. Hydrate with plain hot water. You lose the pumpkin water and gain caramelization. Different dish.", "Uneven thickness is why centers stay raw. Flat palms fix it.", "Serve with avocado, cheese, egg, or whatever is in the fridge." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/arepas-de-calabaza.md", "imageCredit": "Jess Lander", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Arepa_de_queso_by_jslander.png", "imageLicense": "CC BY 2.0" }, { "id": "https://cookbook.antoniwan.online/recipes/arroz-con-gandules", "slug": "arroz-con-gandules", "title": "Arroz con Gandules", "description": "Arroz con gandules de lata, sofrito y caldo de pollo, en un caldero.", "language": "es", "translationGroup": "arroz-con-gandules", "publishedAt": "2026-08-06T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Gandules de lata enjuagados, sofrito y caldo de pollo. Cuatro pasos, un caldero.", "ingredients": [ "1 a 2 cucharadas de aceite de achiote (o aceite de oliva + ½ cucharadita de sazón)", "3 a 4 cucharadas de sofrito (hecho o comprado)", "¼ taza de salsa de tomate", "2 cucharadas de alcaparrado, enjuagado", "2 tazas de arroz de grano largo", "1 lata de gandules, enjuagados", "3 a 3½ tazas de caldo de pollo bajo en sodio (menos líquido = más pegao)", "1 cucharadita de sazón (para el color)", "Cilantro para rematar" ], "equipment": [ "Caldero con tapa" ], "method": [ "Aceite de achiote a fuego medio. Sofrito y salsa de tomate, 2 o 3 minutos. Añade el alcaparrado y los gandules; dales un minuto.", "Echa el arroz seco y muévelo 2 minutos en el sofrito, hasta que brille.", "Añade el caldo y el sazón. Prueba y ajusta la sal ahora. Hervor, mezcla una vez, fuego bajo y tapa. 20 a 22 minutos, sin destapar.", "Apaga, reposa 10 minutos tapado. Ahueca con tenedor, remata con cilantro." ], "notes": [ "Enjuaga los gandules de lata. Frescos solo si es Navidad y tienes la tarde.", "Sobras: 4 días. Recalienta con un chorrito de caldo.", "Sofrito y sazón comprados lo bajan a unos 30 minutos.", "Si vas a apartar una porción para un bebé que está aprendiendo a comer, sácala antes de echar el alcaparrado." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/arroz-con-gandules.md", "imageCredit": "USDA Food and Nutrition Service", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:MyPlate_gov_Cultural_Food_(20241025-USDA-FNS-UNK-0063).jpg", "imageLicense": "Public domain" }, { "id": "https://cookbook.antoniwan.online/recipes/arroz-con-gandules-en", "slug": "arroz-con-gandules-en", "title": "Arroz con Gandules", "description": "Rice with canned pigeon peas, sofrito, and chicken broth, in a caldero.", "language": "en", "translationGroup": "arroz-con-gandules", "publishedAt": "2026-08-06T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Rinsed canned gandules, sofrito, and chicken broth. Four steps, one caldero.", "ingredients": [ "1 to 2 tablespoons achiote oil (or olive oil + ½ teaspoon sazón)", "3 to 4 tablespoons sofrito (homemade or store-bought)", "¼ cup tomato sauce", "2 tablespoons alcaparrado, rinsed", "2 cups long-grain rice", "1 can gandules, rinsed", "3 to 3½ cups low-sodium chicken broth (less liquid = more pegao)", "1 teaspoon sazón (for color)", "Cilantro to finish" ], "equipment": [ "Caldero with a lid" ], "method": [ "Achiote oil over medium heat. Sofrito and tomato sauce, 2 or 3 minutes. Add the alcaparrado and the gandules; give them a minute.", "Add the dry rice and stir 2 minutes in the sofrito, until it shines.", "Add the broth and the sazón. Taste and adjust the salt now. Boil, stir once, low heat, and cover. 20 to 22 minutes, do not uncover.", "Turn off, rest 10 minutes covered. Fluff with a fork, finish with cilantro." ], "notes": [ "Rinse canned gandules. Fresh only if it is Christmas and you have the afternoon.", "Leftovers: 4 days. Reheat with a splash of broth.", "Store-bought sofrito and sazón bring it down to about 30 minutes.", "If you are setting aside a portion for a baby who is learning to eat, take it out before adding the alcaparrado." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/arroz-con-gandules-en.md", "imageCredit": "USDA Food and Nutrition Service", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:MyPlate_gov_Cultural_Food_(20241025-USDA-FNS-UNK-0063).jpg", "imageLicense": "Public domain" }, { "id": "https://cookbook.antoniwan.online/recipes/arroz-con-pollo", "slug": "arroz-con-pollo", "title": "Arroz con Pollo", "description": "Muslos sin pellejo, sofrito y arroz en un caldero. Aceite de achiote.", "language": "es", "translationGroup": "arroz-con-pollo", "publishedAt": "2026-07-23T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Muslos sin pellejo, sofrito y arroz en un caldero. Se adoba, se sofríe, se tuesta el arroz y se tapa. Aceite de achiote.", "ingredients": [ "El pollo:", "1½ a 2 lb de muslos de pollo deshuesados, sin pellejo", "1 cucharadita de sazón (casero o Badia) + ½ cucharadita de adobo, o sal y pimienta", "1 diente de ajo majado, chorrito de vinagre o jugo de limón El caldero:", "1 a 2 cucharadas de aceite de achiote (o aceite de oliva + ½ cucharadita de sazón para el color)", "3 a 4 cucharadas de sofrito (hecho o comprado)", "¼ taza de salsa de tomate", "2 a 3 cucharadas de alcaparrado, enjuagado (opcional)", "2 tazas de arroz de grano largo o mediano", "3 a 3½ tazas de caldo de pollo bajo en sodio (menos líquido = más pegao)", "1 cucharadita de sazón (para el color del arroz)", "1 lata de gandules o guisantes, enjuagados", "Pimientos morrones y cilantro para rematar (opcional)" ], "equipment": [ "Papel toalla", "Cuchillo y tabla de cortar, para el ajo", "Caldero con tapa", "Pinzas" ], "method": [ "Seca el pollo. Sazónalo con el sazón, el adobo, el ajo y el vinagre. Cinco minutos mientras montas lo demás. Con anticipación es mejor, pero no obligatorio.", "Aceite de achiote a fuego medio. Echa el sofrito y la salsa de tomate. Sofríe 2 o 3 minutos. Añade el alcaparrado.", "Sube a medio-alto. Mete los muslos y dóralos por fuera, unos 3 minutos por lado. No tienen que cocinarse aquí. Si sueltan grasa, escúrrela.", "Echa el arroz seco y muévelo en el sofrito 2 minutos, hasta que brille.", "Añade el caldo y la cucharadita de sazón. Prueba y ajusta la sal ahora. Sube a hervor, mezcla una sola vez, baja a fuego bajo y tapa. 20 a 22 minutos. No destapes.", "Destapa, riega los gandules por encima, tapa y apaga. Reposa 10 minutos. Ahueca con tenedor, remata con morrones y cilantro." ], "notes": [ "Alcaparrado es aceitunas, alcaparras y pimiento en un pote. Es opcional. Enjuágalo. Si no tienes, unas aceitunas verdes en rodajas + 1 cucharadita de alcaparras. Para bajar sodio, es lo primero que se corta.", "Arroz de grano mediano (Arroz Rico) bebe menos líquido: 2¾ a 3 tazas de caldo para 2 tazas de arroz. Enjuágalo bien.", "Pegao: sube el fuego 1 minuto al final sin mover, antes del reposo.", "Sobras: enfría bien. 4 días. Recalienta con un chorrito de caldo.", "Aceite de achiote: fuego bajo, ½ taza de aceite con 2 cucharadas de semillas de achiote hasta que se ponga rojo. Cuela. Nevera. Una cucharada pinta el caldero.", "Sazón casero (1½ cdta = 1 sobre): 1 cda achiote molido, 1 cda ajo en polvo, 1 cda comino, 1 cda cilantro molido, 1½ cdta orégano, 1 cdta pimienta negra, ½ cda sal.", "Si vas a apartar una porción para un bebé que está aprendiendo a comer, sácala antes de echar el alcaparrado.", "Caldo de pollo: si no tienes, 3 tazas de agua y 1 cubito Knorr. Todo con Knorr sabe mejor." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/arroz-con-pollo.md", "imageCredit": "Ll1324", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Locrio_de_Pollo_(Dominicano).jpg", "imageLicense": "CC0" }, { "id": "https://cookbook.antoniwan.online/recipes/arroz-con-pollo-en", "slug": "arroz-con-pollo-en", "title": "Arroz con Pollo", "description": "Skinless chicken thighs, sofrito, and rice in a caldero. Achiote oil.", "language": "en", "translationGroup": "arroz-con-pollo", "publishedAt": "2026-07-23T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Skinless thighs, sofrito, and rice in a caldero. Season, sauté, toast the rice, and cover. Achiote oil.", "ingredients": [ "The chicken:", "1½ to 2 lb boneless, skinless chicken thighs", "1 teaspoon sazón (homemade or Badia) + ½ teaspoon adobo, or salt and pepper", "1 mashed garlic clove, a splash of vinegar or lemon juice The caldero:", "1 to 2 tablespoons achiote oil (or olive oil + ½ teaspoon sazón for color)", "3 to 4 tablespoons sofrito (homemade or store-bought)", "¼ cup tomato sauce", "2 to 3 tablespoons alcaparrado, rinsed (optional)", "2 cups long-grain or medium-grain rice", "3 to 3½ cups low-sodium chicken broth (less liquid = more pegao)", "1 teaspoon sazón (for the color of the rice)", "1 can gandules or green peas, rinsed", "Roasted red peppers and cilantro to finish (optional)" ], "equipment": [ "Paper towels", "Knife and cutting board, for the garlic", "Caldero with a lid", "Tongs" ], "method": [ "Dry the chicken. Season it with the sazón, adobo, garlic, and vinegar. Five minutes while you set up the rest. Ahead of time is better, but not required.", "Achiote oil over medium heat. Add the sofrito and tomato sauce. Sauté 2 or 3 minutes. Add the alcaparrado.", "Raise to medium-high. Put in the thighs and brown the outside, about 3 minutes per side. They do not have to cook through here. If they give off fat, drain it.", "Add the dry rice and stir it in the sofrito 2 minutes, until it shines.", "Add the broth and the teaspoon of sazón. Taste and adjust the salt now. Bring to a boil, stir once, drop to low, and cover. 20 to 22 minutes. Do not uncover.", "Uncover, scatter the gandules on top, cover, and turn off. Rest 10 minutes. Fluff with a fork, finish with roasted peppers and cilantro." ], "notes": [ "Alcaparrado is olives, capers, and pepper in a jar. It is optional. Rinse it. If you do not have it, sliced green olives + 1 teaspoon capers. To drop sodium, it is the first thing you cut.", "Medium-grain rice (Arroz Rico) drinks less liquid: 2¾ to 3 cups broth for 2 cups rice. Rinse it well.", "Pegao: raise the heat 1 minute at the end without stirring, before the rest.", "Leftovers: cool well. 4 days. Reheat with a splash of broth.", "Achiote oil: low heat, ½ cup oil with 2 tablespoons achiote seeds until it turns red. Strain. Fridge. One tablespoon colors the pot.", "Homemade sazón (1½ tsp = 1 packet): 1 tbsp ground achiote, 1 tbsp garlic powder, 1 tbsp cumin, 1 tbsp ground cilantro, 1½ tsp oregano, 1 tsp black pepper, ½ tbsp salt.", "If you are setting aside a portion for a baby who is learning to eat, take it out before adding the alcaparrado.", "Chicken broth: if you do not have it, 3 cups water + 1 Knorr chicken bouillon cube. Todo con Knorr sabe mejor." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/arroz-con-pollo-en.md", "imageCredit": "Ll1324", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Locrio_de_Pollo_(Dominicano).jpg", "imageLicense": "CC0" }, { "id": "https://cookbook.antoniwan.online/recipes/asopao-de-pollo", "slug": "asopao-de-pollo", "title": "Asopao de Pollo", "description": "Asopao caldoso de muslos sin pellejo, sofrito y caldo de caja. Se sirve al momento.", "language": "es", "translationGroup": "asopao-de-pollo", "publishedAt": "2026-08-27T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Muslos sin pellejo, cubito de sofrito y caldo de caja. Queda caldoso. Se sirve al momento: el arroz sigue bebiendo caldo.", "ingredients": [ "1½ lb de muslos de pollo deshuesados, sin pellejo, en pedazos", "1 cucharadita de sazón + sal y pimienta, para el pollo", "1 a 2 cucharadas de aceite de achiote (o aceite de oliva + sazón)", "3 a 4 cucharadas de sofrito", "¼ taza de salsa de tomate", "2 cucharadas de alcaparrado, enjuagado", "1 taza de arroz de grano medio o largo", "6 a 7 tazas de caldo de pollo bajo en sodio (más caldo = más asopao)", "1 cucharadita de sazón (para el color del caldo)", "1 lata de guisantes, enjuagados", "(opcional) chorizo de pavo en ruedas", "Cilantro y morrones para rematar" ], "equipment": [ "Papel toalla", "Caldero", "Colador fino, para enjuagar el arroz" ], "method": [ "Pedazos secos, con sazón, sal y pimienta.", "Aceite de achiote a fuego medio. Sofrito y salsa de tomate, 3 minutos. Añade el alcaparrado (y el chorizo de pavo, si lo usas).", "Mete los pedazos y dóralos por fuera, unos 4 minutos, moviendo. Escurre grasa si suelta.", "Añade el caldo y el sazón. Hervor, luego fuego medio 15 minutos para que el pollo se cocine. Prueba la sal.", "Enjuaga el arroz, añádelo y cuece a fuego medio, moviendo de vez en cuando, unos 18 a 20 minutos, hasta que esté tierno y caldoso. Guisantes en los últimos 5. Debe quedar sopa, no arroz seco: afloja con caldo caliente si hace falta. Remata con cilantro y morrones. Sirve enseguida." ], "notes": [ "Ten caldo extra caliente para aflojarlo. Espesa al reposar. Recalienta siempre con caldo extra.", "La receta original lleva chorizo. El sabor aguanta con chorizo de pavo, o sin él.", "Unos lo comen casi seco, otros casi sopa. Tú mandas con el caldo y el tiempo destapado.", "Si vas a apartar una porción para un bebé que está aprendiendo a comer, sácala antes de echar el alcaparrado. Déjala como arroz suave con el pollo desmenuzado." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/asopao-de-pollo.md" }, { "id": "https://cookbook.antoniwan.online/recipes/asopao-de-pollo-en", "slug": "asopao-de-pollo-en", "title": "Asopao de Pollo", "description": "Brothy asopao of skinless thighs, sofrito, and boxed broth. Serve it right away.", "language": "en", "translationGroup": "asopao-de-pollo", "publishedAt": "2026-08-27T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Skinless thighs, a cube of sofrito, and boxed broth. It stays brothy. Serve it right away: the rice keeps drinking broth.", "ingredients": [ "1½ lb boneless, skinless chicken thighs, in pieces", "1 teaspoon sazón + salt and pepper, for the chicken", "1 to 2 tablespoons achiote oil (or olive oil + sazón)", "3 to 4 tablespoons sofrito", "¼ cup tomato sauce", "2 tablespoons alcaparrado, rinsed", "1 cup medium-grain or long-grain rice", "6 to 7 cups low-sodium chicken broth (more broth = more asopao)", "1 teaspoon sazón (for the color of the broth)", "1 can green peas, rinsed", "(optional) turkey chorizo in rounds", "Cilantro and roasted red peppers to finish" ], "equipment": [ "Paper towels", "Caldero", "Fine-mesh strainer, to rinse the rice" ], "method": [ "Dry the pieces, with sazón, salt, and pepper.", "Achiote oil over medium heat. Sofrito and tomato sauce, 3 minutes. Add the alcaparrado (and the turkey chorizo, if you are using it).", "Put in the pieces and brown the outside, about 4 minutes, stirring. Drain fat if it releases any.", "Add the broth and the sazón. Boil, then medium heat 15 minutes so the chicken cooks. Taste the salt.", "Rinse the rice, add it, and cook on medium, stirring now and then, about 18 to 20 minutes, until tender and brothy. Peas in the last 5. It should be soup, not dry rice: loosen with hot broth if needed. Finish with cilantro and roasted peppers. Serve at once." ], "notes": [ "Keep extra hot broth to loosen it. It thickens as it sits. Always reheat with extra broth.", "The original recipe uses chorizo. The flavor holds with turkey chorizo, or without it.", "Some eat it almost dry, others almost soup. You decide with the broth and the uncovered time.", "If you are setting aside a portion for a baby who is learning to eat, take it out before adding the alcaparrado. Leave it as soft rice with the chicken shredded." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/asopao-de-pollo-en.md" }, { "id": "https://cookbook.antoniwan.online/recipes/banana-oat-bread", "slug": "banana-oat-bread", "title": "Banana Oat Bread", "description": "Banana bread of mashed bananas, oat milk, honey, and oats. Oven at 350°F, 20 to 30 minutes.", "language": "en", "publishedAt": "2025-02-21T14:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Banana bread of mashed bananas, oat milk, honey, oats, and flour. Mix all the ingredients until combined. Bake at 350°F for 20 to 30 minutes.", "ingredients": [ "3 bananas, mashed", "1 cup oat milk", "¾ cup honey", "1 teaspoon vanilla", "1 teaspoon cinnamon", "1 teaspoon baking soda", "2 teaspoons baking powder", "1½ cups flour", "1 cup oats", "2 tablespoons oil, preferably" ], "equipment": [ "Large bowl", "Fork, to mash the bananas", "Loaf pan" ], "method": [ "Mix all the ingredients until combined.", "Bake at 350°F for approximately 20 to 30 minutes, checking as it cooks." ], "notes": [ "Watch the center." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/banana-oat-bread.md", "imageCredit": "Shisma", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Banana_bread_cut_into_slices.jpg", "imageLicense": "CC BY 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/brocoli-con-sabor", "slug": "brocoli-con-sabor", "title": "Brocoli Con Sabor", "description": "Floretes de brócoli a la sartén con sal, aceite y un chorro de agua bajo tapa. Unos 15 minutos.", "language": "es", "translationGroup": "brocoli-con-sabor", "publishedAt": "2022-06-01T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeYield": "1", "totalTime": "PT15M", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Brócoli a la sartén. Sal, aceite, y un chorro de agua con tapa. Unos 15 minutos. Una porción.", "ingredients": [ "1 cup broccoli florets", "1 cuchara sal", "1 cuchara aceite", "½ cuchara black pepper, opcional" ], "equipment": [ "Cuchillo y tabla de cortar", "Bowl donde puedas mezclar", "Sartén con tapa" ], "method": [ "Lava el brócoli con agua fría.", "Pon el pan y el aceite a calentar a fuego mediano. Vas a necesitar la tapa más tarde.", "Pica los florets por la mitad.", "Ponlos en un bowl donde puedas mezclar bien.", "Añade la sal y mezcla.", "Añade otros seasonings, 1 cuchara por cada cup de florets.", "Pon los florets en el pan caliente, tratando de que el tallo esté en contacto con el pan.", "Cuando el brócoli se ponga verde vibrante, aproximadamente 5 minutos, añade 1 cuchara de agua y tápalo.", "Cuando el agua se evapore, está listo." ], "notes": [ "El tallo contra el pan es el lado que se tuesta. El agua y la tapa lo terminan." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/brocoli-con-sabor.md", "imageCredit": "Horacio Cambeiro", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Cooked_broccoli_florets_in_a_textured_glass_bowl.jpg", "imageLicense": "CC BY-SA 3.0" }, { "id": "https://cookbook.antoniwan.online/recipes/brocoli-con-sabor-en", "slug": "brocoli-con-sabor-en", "title": "Brocoli Con Sabor", "description": "Broccoli florets in a skillet with salt, oil, and a splash of water under a lid. About 15 minutes.", "language": "en", "translationGroup": "brocoli-con-sabor", "publishedAt": "2022-06-01T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeYield": "1", "totalTime": "PT15M", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Broccoli in a skillet. Salt, oil, and a splash of water under a lid. About 15 minutes. One serving.", "ingredients": [ "1 cup broccoli florets", "1 tablespoon salt", "1 tablespoon oil", "½ tablespoon black pepper, optional" ], "equipment": [ "Knife and cutting board", "Bowl, big enough to mix", "Skillet with a lid" ], "method": [ "Wash the broccoli in cold water.", "Heat the pan and the oil over medium. You will need the lid later.", "Cut the florets in half.", "Put them in a bowl where you can mix well.", "Add the salt and mix.", "Add other seasonings, 1 tablespoon per cup of florets.", "Put the florets in the hot pan, trying to get the stem in contact with the pan.", "When the broccoli turns bright green, about 5 minutes, add 1 tablespoon of water and cover.", "When the water evaporates, it is ready." ], "notes": [ "Stem against the pan is the side that browns. The water and the lid finish it." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/brocoli-con-sabor-en.md", "imageCredit": "Horacio Cambeiro", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Cooked_broccoli_florets_in_a_textured_glass_bowl.jpg", "imageLicense": "CC BY-SA 3.0" }, { "id": "https://cookbook.antoniwan.online/recipes/brown-butter-gourmet-brownies", "slug": "brown-butter-gourmet-brownies", "title": "Brown Butter Gourmet Brownies", "description": "Fudgy brownies with brown butter, dark chocolate, cocoa, and a crackly top. 8x8 pan, 16 squares.", "language": "en", "publishedAt": "2026-05-29T14:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Fudgy brownies with brown butter, melted dark chocolate, cocoa, and chocolate chunks. Crackly top from dissolving the sugar in hot fat and whipping the eggs. Eight-inch pan, 16 squares. About 30 minutes active, then a mandatory chill.", "ingredients": [ "170 g (12 tbsp / 1.5 sticks) unsalted butter", "170 g good dark chocolate (60 to 70%), chopped", "200 g granulated sugar", "100 g light brown sugar, packed", "3 large eggs, room temperature", "2 tsp pure vanilla extract", "1.5 tsp instant espresso powder", "100 g all-purpose flour", "50 g unsweetened cocoa powder (Dutch-process preferred for smoothness)", "0.75 tsp fine sea salt", "120 g dark chocolate, chopped into chunks (or good chocolate chips)", "Flaky sea salt (Maldon) for topping" ], "equipment": [ "8x8 metal pan (metal gives better edges than glass)", "Parchment paper, with overhang on two sides for lifting", "Light-colored saucepan", "Knife and cutting board, for the chocolate", "Sifter or fine-mesh strainer", "Two bowls, whisk, spatula", "Optional: hand mixer or stand mixer for the egg step", "Toothpick" ], "method": [ "Heat oven to 350°F (175°C). Line the pan with parchment, leaving overhang on two sides. Sift together flour, cocoa, and fine salt in a bowl and set aside.", "Melt butter in a light-colored saucepan over medium heat. It will foam, then quiet, then the milk solids at the bottom turn golden-brown and smell nutty, about 5 to 7 minutes. Pull it off the heat the moment it smells like toffee and the bits are amber. It goes from brown to burnt fast.", "Off heat, add the 170 g chopped chocolate and the espresso powder to the hot butter. Let sit 1 minute, then stir until glossy and fully melted. Let cool 5 minutes so it will not scramble the eggs.", "In a separate large bowl, add both sugars. Pour the warm chocolate-butter over the sugar and whisk hard for a full minute to start dissolving it. Add eggs and vanilla. Whip vigorously (mixer on medium-high for 2 to 3 minutes, or by hand until your arm complains) until the batter is noticeably lighter in color, thick, and ribbony. This aeration plus dissolved sugar is what creates the shiny, paper-thin crackle.", "Add the sifted dry ingredients. Fold gently with a spatula just until no flour streaks remain. Stop. Overmixing here makes them cakey. Fold in the 120 g chocolate chunks.", "Scrape into the pan and smooth the top. Bake 28 to 32 minutes. The center should be set but still soft; a toothpick should come out with moist crumbs, not wet batter and not clean. Start checking at 28. Underbaking slightly is the fudgy move.", "Sprinkle flaky salt over the hot top. Cool completely in the pan, ideally 1 to 2 hours, then chill in the fridge for at least 1 hour before cutting. Warm brownies tear; chilled brownies cut clean. For the cleanest cut, use a hot knife wiped between cuts." ], "notes": [ "Buy the best chocolate you can. Aim for 60 to 70 percent dark.", "Espresso powder amplifies chocolate. It should not taste like coffee.", "Do not skip the whip. That is the crackly top.", "Better on day two. Wrap the whole slab tightly, refrigerate, cut when cold. Bring to room temperature, or warm a square 10 seconds.", "Optional: zest of 1 orange into the sugar; spoonfuls of tahini on top before baking, swirled with a knife; a thin ganache on the chilled slab (100 g chocolate + 100 g warm cream, stirred smooth) before cutting.", "Double the batch for a 9x13." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/brown-butter-gourmet-brownies.md", "imageCredit": "Rob Walker", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Brownies_with_chocolate_chunks.jpg", "imageLicense": "CC BY 2.0" }, { "id": "https://cookbook.antoniwan.online/recipes/cast-iron-flank-steak", "slug": "cast-iron-flank-steak", "title": "Cast Iron Flank Steak", "description": "Flank steak salted and seared in a smoking-hot cast iron skillet. Flip once. Slice against the grain.", "language": "en", "publishedAt": "2026-03-18T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Flank steak, about 1 to 1½ inches thick, salted and seared in a smoking-hot cast iron skillet. Oil the steak, not the pan. Flip once. Slice against the grain.", "ingredients": [ "1 flank steak, about 1 to 1½ inches thick", "Salt", "Oil for the steak" ], "equipment": [ "Paper towels", "Cast iron skillet", "Tongs", "Instant-read thermometer", "Knife and cutting board" ], "method": [ "Pat the steak completely dry. Salt both sides generously. Let it sit at room temperature 20 to 30 minutes.", "Heat the cast iron on high 5 to 7 minutes, until smoking.", "Oil the steak, not the pan. Lay it away from you. Do not move it. Let the crust form. Flip once only.", "Medium-rare (130–135°F internal): first side 3 to 4 minutes, second side 2 to 3 minutes. Well done (160°F+): first side 5 to 6 minutes, second side 4 to 5 minutes.", "Rest 5 to 10 minutes. Cut thin slices against the grain at a 45° angle." ], "notes": [ "Times assume the steak is at room temperature and about 1 to 1½ inches thick. Adjust for thickness.", "Cutting with the grain makes flank steak chewy regardless of doneness.", "Oil on the steak, not the pan, keeps the smoke down." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/cast-iron-flank-steak.md", "imageCredit": "Zachary Delorenzo", "imageCreditUrl": "https://unsplash.com/photos/KgaeT7jp2EM", "imageLicense": "Unsplash License" }, { "id": "https://cookbook.antoniwan.online/recipes/chilean-sea-bass", "slug": "chilean-sea-bass", "title": "Chilean Sea Bass", "description": "Sea bass fillets pan-fried in butter or oil with garlic. Lemon over each piece.", "language": "en", "publishedAt": "2022-08-31T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Chilean sea bass fillets seasoned and pan-fried in butter or oil with garlic. Lemon over each piece.", "ingredients": [ "4 Chilean sea bass fillets, 6 to 8 ounces each", "½ teaspoon salt", "¼ teaspoon pepper", "3 tablespoons butter or olive oil", "1 garlic clove, minced", "1 large lemon, quartered" ], "equipment": [ "Paper towels", "Knife and cutting board, for the garlic and lemon", "Nonstick pan", "Fish spatula" ], "method": [ "Pat the fillets dry. Season one side with salt and pepper.", "Heat 2 tablespoons butter or oil in a nonstick pan. Fry the garlic 1 minute and move it to the side.", "Add the remaining tablespoon of butter or oil. Add the fish seasoned-side down.", "Cook 2 to 3 minutes until golden. Season the exposed side, flip, and cook about 2 more minutes until opaque.", "Remove the fish, drizzle with pan juices, and squeeze one lemon quarter over each piece." ], "notes": [ "Fridge, airtight, up to 3 days.", "Freeze cooked and cooled fish up to 2 months. Thaw fully before reheating.", "Reheat briefly in the microwave or in a nonstick pan." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/chilean-sea-bass.md", "imageCredit": "Acabashi", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Pan_seared_sea_bass_at_the_White_Hart_Inn,_Moreton,_Essex,_England.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/coquito-de-moni", "slug": "coquito-de-moni", "title": "Coquito de Moni", "description": "Coquito de leche condensada, evaporada, crema de coco, yemas, vainilla, canela, ron y brandy. Se mezcla y se embotella. Rinde 4 a 5 botellas grandes.", "language": "es", "translationGroup": "coquito-de-moni", "publishedAt": "2026-08-10T00:00:00.000Z", "group": "Drinks", "recipeCategory": "Drinks", "recipeCuisine": "Puerto Rican", "recipeYield": "4 a 5 botellas grandes", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Coquito de leche condensada, evaporada, crema de coco, yemas, vainilla, canela, ron y brandy. Se mezcla y se embotella. Rinde 4 a 5 botellas grandes.", "ingredients": [ "4 latas de leche condensada", "4 latas de leche evaporada", "2 latas de crema de coco Goya", "12 yemas de huevo, batidas con poca leche evaporada y coladas", "4 cucharadas de vainilla", "4 cucharadas de canela", "1 botella completa de ron", "1/2 botella de brandy Felipe II, o 3/4" ], "equipment": [ "Batidor o tenedor", "Colador", "Bowl grande o jarra, para mezclar", "Embudo", "4 a 5 botellas grandes" ], "method": [ "Bate las 12 yemas con un poco de la leche evaporada y cuélalas.", "Mezcla todo.", "Echa en botella con un embudo." ], "notes": [ "Receta de Cuca, abuela materna de Mia." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/coquito-de-moni.md", "imageCredit": "Infrogmation", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Coquito_in_glass_with_spices_on_top.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/coquito-de-moni-en", "slug": "coquito-de-moni-en", "title": "Coquito de Moni", "description": "Coquito of condensed milk, evaporated milk, cream of coconut, yolks, vanilla, cinnamon, rum, and brandy. Mix and bottle. Yields 4 to 5 large bottles.", "language": "en", "translationGroup": "coquito-de-moni", "publishedAt": "2026-08-10T00:00:00.000Z", "group": "Drinks", "recipeCategory": "Drinks", "recipeCuisine": "Puerto Rican", "recipeYield": "4 to 5 large bottles", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Coquito of condensed milk, evaporated milk, cream of coconut, yolks, vanilla, cinnamon, rum, and brandy. Mix and bottle. Yields 4 to 5 large bottles.", "ingredients": [ "4 cans condensed milk", "4 cans evaporated milk", "2 cans Goya cream of coconut", "12 egg yolks, beaten with a little evaporated milk and strained", "4 tablespoons vanilla", "4 tablespoons cinnamon", "1 full bottle of rum", "1/2 bottle Felipe II brandy, or 3/4" ], "equipment": [ "Whisk or fork", "Strainer", "Large bowl or pitcher, to mix", "Funnel", "4 to 5 large bottles" ], "method": [ "Beat the 12 yolks with a little of the evaporated milk and strain them.", "Mix everything.", "Pour into bottles with a funnel." ], "notes": [ "Cuca's recipe, Mia's maternal grandmother." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/coquito-de-moni-en.md", "imageCredit": "Infrogmation", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Coquito_in_glass_with_spices_on_top.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/easy-breakfast-guacamole-toast", "slug": "easy-breakfast-guacamole-toast", "title": "Easy Breakfast Guacamole Toast", "description": "Mashed just-ripe avocado on toast with salt and a squeeze of lime. About 10 minutes.", "language": "en", "publishedAt": "2026-07-11T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeYield": "1", "totalTime": "PT10M", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Mashed avocado on toast. Salt and a squeeze of lime or lemon. About 10 minutes. One serving.", "ingredients": [ "1 avocado (just-ripe: yields slightly to a gentle squeeze)", "1 pinch salt", "1 squeeze lime or lemon juice", "2 slices bread" ], "equipment": [ "Toaster", "Knife and cutting board", "Spoon", "Bowl", "Fork, to mash" ], "method": [ "Toast the bread.", "Halve the avocado, remove the pit, scoop the flesh into a bowl.", "Add salt and lime, mash with a fork to your preferred texture.", "Spread on toast and eat." ], "notes": [ "Optional on top: a crack of black pepper, a few chili flakes, or a drizzle of olive oil.", "The acid brightens the flavor and slows browning.", "Substitutes for lime or lemon: vinegar (white, apple cider, or rice), the smallest amount, it is stronger than citrus; bottled lime or lemon juice; pickle juice, or brine from olives or capers (ease up on the salt); orange or grapefruit juice, milder and slightly sweet.", "If you have none of these, skip the acid. Just salt and mash, and eat it fresh. It browns faster without acid." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/easy-breakfast-guacamole-toast.md", "imageCredit": "Jami430", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Avocado_toast_in_Stockholm,_Sweden.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/fettuccine-with-seared-chicken", "slug": "fettuccine-with-seared-chicken", "title": "Truffle Cacio e Pepe Fettuccine with Seared Chicken", "description": "Fettuccine with seared chicken, blistered Campari tomatoes, and broccolini. Jarred TRUFF sauce, bloomed pepper, cheese off heat.", "language": "en", "publishedAt": "2026-08-21T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Fettuccine with seared chicken, blistered Campari tomatoes, and broccolini. Jarred TRUFF cacio e pepe alfredo, bloomed pepper, cheese off heat. Three hearty portions, or four moderate. About 35 minutes active.", "ingredients": [ "1.25 lb (567 g) boneless skinless chicken breasts", "1¼ tsp kosher salt", "6 oz (170 g) dried fettuccine", "8 Campari tomatoes, halved", "8 oz (227 g) broccolini or broccoli florets", "1½ tbsp kosher salt, for the pasta water", "10 oz (283 g) TRUFF Cacio e Pepe Alfredo sauce, about two-thirds of the jar", "60 g Pecorino Romano or Parmigiano-Reggiano, finely grated", "2 tbsp unsalted butter", "2 tbsp olive oil", "1½ tsp black peppercorns, coarsely cracked", "1 shallot, minced", "2 garlic cloves, thinly sliced", "60 ml dry white wine", "1 lemon, zested and halved", "2 tbsp flat-leaf parsley, chopped" ], "equipment": [ "Large pot", "Colander", "Heatproof measuring cup, to reserve pasta water", "Knife and cutting board", "Microplane or fine grater, for the cheese and lemon zest", "Meat mallet or rolling pin, if you pound the chicken", "Paper towels", "Large skillet", "Tongs and a spatula", "Wooden spoon", "Instant-read thermometer", "Small bowl, for the tomatoes" ], "method": [ "Fill a large pot with 4 quarts of water, add the pasta-water salt, and bring to a rolling boil. Meanwhile, mince the shallot, slice the garlic, grate the cheese, zest the lemon, and halve the tomatoes. Once you start searing you will not have time.", "Butterfly, split, or pound the chicken to an even ¾ inch. Pat aggressively dry with paper towels, then season all over with the kosher salt. Let sit at room temperature while the pan heats. A dry surface browns. Wet chicken steams.", "Heat the olive oil in a large skillet over medium-high until shimmering. Lay the cutlets down away from you and do not move them for 5 minutes. Flip once, cook 3 to 4 minutes more, until an instant-read thermometer reads 160°F at the thickest point. Transfer to a cutting board.", "In the same hot pan, lay the tomatoes cut side down in a single layer. Leave them alone until charred and collapsing, then salt lightly and set aside in a bowl. Do not stir them. You want char, not stew. The chicken rests while this happens, and carryover brings it to 165°F.", "Lower heat to medium. Add the cracked pepper to the pan and toast 30 seconds until fragrant, then add the butter and let it foam. Add shallot and garlic, cook until softened and barely golden. Pour in the wine and scrape the pan bottom clean with a wooden spoon, reducing until nearly dry.", "Drop the fettuccine into the boiling water. With 3 minutes left, add the broccolini directly to the same pot. Reserve 2 cups of pasta water before draining. Pasta should come out 2 minutes shy of box tenderness.", "Turn heat to low. Add the jarred sauce and the lemon zest. Warm gently until steaming, never bubbling. Boiling drives off the truffle aroma and leaves you with plain cream.", "Add the drained pasta and broccolini to the skillet with ½ cup pasta water. Toss constantly with tongs over low heat, adding water a splash at a time, until the sauce is glossy and clinging rather than thick and pasty.", "Kill the heat. Rain in the grated cheese while tossing so it melts smoothly instead of seizing. Fold in the blistered tomatoes and any juices. Taste, add a small squeeze of lemon, adjust salt only if needed. Slice the rested chicken against the grain, fan it over the top, finish with parsley and a final crack of pepper." ], "notes": [ "Split huge breasts into two cutlets rather than butterflying one unwieldy piece. Pound to even ¾ inch with the flat side of a mallet, a rolling pin, or a skillet, glancing outward from the center. Straight-down blows tear the meat. Skip the toothed side of the mallet.", "Pull the chicken at 160°F. Carryover finishes it. 175°F is chalk.", "Cheese over direct heat seizes. Off heat, always. Skipping pasta water gives a pasty coating instead of a glossy emulsion.", "The jar is salty and pecorino is saltier. Pasta-water salt is light on purpose. Taste before adding salt at the end.", "No wine: deglaze with a splash of pasta water. Tested with mirin, Aug 2026: 2 teaspoons of mirin in place of the 60 ml of wine. Worked. No extra acid beyond the lemon at the finish. If you scale mirin past about 1 tablespoon, reduce it until dry and add acid back (extra lemon, or 1 tsp rice vinegar). Cheap aji-mirin is corn syrup plus salt, so taste before salting at the end.", "No broccolini: asparagus, green beans, or zucchini half-moons, timings differ. Frozen peas go in during the last 60 seconds only.", "Pecorino is the cacio e pepe cheese and cuts the cream. It is sharp and salty on top of an already salty jar. Split half and half if unsure.", "Hold back the last third of the jar unless the pan looks dry after the vegetables go in. Tomatoes and broccolini both release water.", "Stretching to four: everything holds except the chicken drops to 5 oz raw per person." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/fettuccine-with-seared-chicken.md", "imageCredit": "Jordan VC", "imageCreditUrl": "https://unsplash.com/photos/Jrvcg9My0B4", "imageLicense": "Unsplash License" }, { "id": "https://cookbook.antoniwan.online/recipes/fried-chicken-tender-nuggets", "slug": "fried-chicken-tender-nuggets", "title": "Fried Chicken Tender Nuggets", "description": "Tenders de pollo martillados, adobados, empanizados y fritos. Cuatro a seis minutos por lado.", "language": "es", "translationGroup": "fried-chicken-tender-nuggets", "publishedAt": "2022-09-25T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Tenders de pollo, martillados al mismo grosor, adobados, empanizados y fritos. Cuatro a seis minutos por el primer lado, unos 4 más al virar.", "ingredients": [ "Approximately 1 pound chicken tenders", "Sal", "Pimienta negra", "1 cup all-purpose flour", "1 cup breadcrumbs", "2 huevos, or 1 cup buttermilk, or 1 cup unsweetened milk", "1 teaspoon salt", "1 teaspoon black pepper", "1 teaspoon garlic powder", "1 teaspoon paprika", "(optional) 1 tablespoon of whatever other seasonings you want", "Approximately 2 inches of hot vegetable oil; avocado oil preferred" ], "equipment": [ "Martillo de carne", "Tenedor o batidor, para los huevos", "Dos envases medianos-grandes", "Sartén honda u olla, para 2 pulgadas de aceite", "Pinzas", "Rejilla o papel toalla, para reposar" ], "method": [ "Martilla el pollo para que todos los tenders tengan el mismo grosor.", "Ponle a cada pieza sal y pimienta negra a tu gusto.", "Bate los 2 huevos, o pon el sustituto, en un envase medio grande.", "En otro envase, mezcla la harina, breadcrumbs, spices y seasonings.", "Pasa cada pieza por el huevo y luego por el breading.", "Fríe cada pieza de 4 a 6 minutos. No hagas overcrowding.", "Cuando esté dorada a tu gusto, vírala y dale 4 minutos más.", "Déjala reposar aproximadamente 1 minuto." ], "notes": [ "Mientras más temprano martilles y adobes el pollo, más sabor va a tener la carne. El breading no sustituye un pollo que ya sepa rico.", "Una vez adobado, se puede guardar en la nevera hasta empanizar y freír.", "El minuto de reposo deja el pollo más rico." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/fried-chicken-tender-nuggets.md" }, { "id": "https://cookbook.antoniwan.online/recipes/fried-chicken-tender-nuggets-en", "slug": "fried-chicken-tender-nuggets-en", "title": "Fried Chicken Tender Nuggets", "description": "Chicken tenders pounded even, seasoned, breaded, and fried. Four to six minutes per side.", "language": "en", "translationGroup": "fried-chicken-tender-nuggets", "publishedAt": "2022-09-25T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Chicken tenders, pounded to even thickness, seasoned, breaded, and fried. Four to six minutes on the first side, about 4 more after the flip.", "ingredients": [ "Approximately 1 pound chicken tenders", "Salt", "Black pepper", "1 cup all-purpose flour", "1 cup breadcrumbs", "2 eggs, or 1 cup buttermilk, or 1 cup unsweetened milk", "1 teaspoon salt", "1 teaspoon black pepper", "1 teaspoon garlic powder", "1 teaspoon paprika", "(optional) 1 tablespoon of whatever other seasonings you want", "Approximately 2 inches of hot vegetable oil; avocado oil preferred" ], "equipment": [ "Meat mallet", "Fork or whisk, for the eggs", "Two medium-large containers", "Deep pan or pot, for 2 inches of oil", "Tongs", "Wire rack or paper towels, to rest" ], "method": [ "Pound the chicken so every tender is the same thickness.", "Salt and black pepper each piece to taste.", "Beat the 2 eggs, or put the substitute, in a medium-large container.", "In another container, mix the flour, breadcrumbs, spices, and seasonings.", "Pass each piece through the egg, then through the breading.", "Fry each piece 4 to 6 minutes. Do not overcrowd.", "When it is golden to your taste, flip it and give it 4 more minutes.", "Rest about 1 minute." ], "notes": [ "The earlier you pound and season the chicken, the more flavor the meat has. Breading does not replace chicken that already tastes good.", "Once seasoned, it can sit in the fridge until you bread and fry it.", "The minute of rest leaves the chicken better." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/fried-chicken-tender-nuggets-en.md" }, { "id": "https://cookbook.antoniwan.online/recipes/habichuelas-guisadas", "slug": "habichuelas-guisadas", "title": "Habichuelas Guisadas", "description": "Habichuelas rosadas de lata, sofrito y calabaza. La calabaza espesa el caldo.", "language": "es", "translationGroup": "habichuelas-guisadas", "publishedAt": "2026-07-04T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Habichuelas rosadas de lata, cubito de sofrito y calabaza. La calabaza espesa el caldo. Veinte a veinticinco minutos a fuego medio-bajo.", "ingredients": [ "1 cucharada de aceite de achiote (o aceite de oliva + ½ cucharadita de sazón)", "3 cucharadas de sofrito (hecho o comprado)", "¼ taza de salsa de tomate", "2 latas de habichuelas rosadas, enjuagadas", "1 taza de calabaza (auyama/kabocha) en cuadritos", "1 papa pequeña en cuadritos (opcional)", "1 a 2 cucharadas de alcaparrado, enjuagado (opcional)", "1 cucharadita de sazón", "1½ a 2 tazas de agua o caldo bajo en sodio", "Sal al gusto, cilantro para rematar" ], "equipment": [ "Cuchillo y tabla de cortar", "Caldero u olla ancha" ], "method": [ "Aceite de achiote a fuego medio. Sofrito y salsa de tomate, 2 o 3 minutos, hasta que huela a casa.", "Añade la calabaza, la papa, el sazón, el alcaparrado, las habichuelas y el agua o caldo. Mezcla.", "Hervor, luego fuego medio-bajo, destapado, 20 a 25 minutos, hasta que la calabaza se deshaga y el caldo espese. Si quieres más espeso, machaca unos pedazos de calabaza o unas habichuelas contra la olla.", "Prueba y ajusta la sal. Cilantro por encima. Sirve sobre arroz blanco." ], "notes": [ "Enjuaga las habichuelas de lata para bajar sodio. Secas solo si tienes la noche de remojo.", "La calabaza espesa sin crema ni manteca. No la saltes.", "Sobras: mejoran al otro día. 4 a 5 días en nevera. Se congelan bien.", "Variantes: coloradas, blancas o gandules en vez de rosadas.", "Si vas a apartar una porción para un bebé que está aprendiendo a comer, sácala del caldero antes de echar el alcaparrado y la sal." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/habichuelas-guisadas.md", "imageCredit": "Jerjes Medina Albino", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Arroz,_Habichuelas_y_Pescado_Frito.jpg", "imageLicense": "CC0" }, { "id": "https://cookbook.antoniwan.online/recipes/habichuelas-guisadas-en", "slug": "habichuelas-guisadas-en", "title": "Habichuelas Guisadas", "description": "Canned pink beans, sofrito, and pumpkin. The pumpkin thickens the broth.", "language": "en", "translationGroup": "habichuelas-guisadas", "publishedAt": "2026-07-04T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Canned pink beans, a cube of sofrito, and pumpkin. The pumpkin thickens the broth. Twenty to twenty-five minutes on medium-low.", "ingredients": [ "1 tablespoon achiote oil (or olive oil + ½ teaspoon sazón)", "3 tablespoons sofrito (homemade or store-bought)", "¼ cup tomato sauce", "2 cans pink beans, rinsed", "1 cup pumpkin (auyama/kabocha) in small cubes", "1 small potato in small cubes (optional)", "1 to 2 tablespoons alcaparrado, rinsed (optional)", "1 teaspoon sazón", "1½ to 2 cups water or low-sodium broth", "Salt to taste, cilantro to finish" ], "equipment": [ "Knife and cutting board", "Caldero or wide pot" ], "method": [ "Achiote oil over medium heat. Sofrito and tomato sauce, 2 or 3 minutes, until it smells like home.", "Add the pumpkin, potato, sazón, alcaparrado, beans, and the water or broth. Stir.", "Bring to a boil, then medium-low, uncovered, 20 to 25 minutes, until the pumpkin breaks down and the broth thickens. For thicker, mash a few pieces of pumpkin or a few beans against the pot.", "Taste and adjust the salt. Cilantro on top. Serve over white rice." ], "notes": [ "Rinse canned beans to drop sodium. Dry beans only if you have the soak overnight.", "The pumpkin thickens without cream or lard. Do not skip it.", "Leftovers: better the next day. 4 to 5 days in the fridge. They freeze well.", "Variants: red, white, or gandules instead of pink.", "If you are setting aside a portion for a baby who is learning to eat, take it from the pot before adding the alcaparrado and the salt." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/habichuelas-guisadas-en.md", "imageCredit": "Jerjes Medina Albino", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Arroz,_Habichuelas_y_Pescado_Frito.jpg", "imageLicense": "CC0" }, { "id": "https://cookbook.antoniwan.online/recipes/lamb-loin-chops-al-vino-con-vegetales", "slug": "lamb-loin-chops-al-vino-con-vegetales", "title": "Lamb Loin Chops al Vino con Vegetales", "description": "Chuletas de lomo de cordero en cast iron con ajo, romero, vino tinto y vegetales.", "language": "es", "translationGroup": "lamb-loin-chops-al-vino-con-vegetales", "publishedAt": "2026-04-15T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Chuletas de lomo de cordero selladas en cast iron con ajo, romero, vino tinto y vegetales. Siete minutos por cada lado.", "ingredients": [ "Chuletas de lomo de cordero, a gusto", "3 dientes de ajo", "1 ramita de romero fresco", "1 cebolla blanca", "Hongos, a gusto", "Tomates, a gusto (cherry, Roma o lo que haya)", "Sal y pimienta negra, a gusto", "1 papa grande", "Vino tinto", "(opcional) cilantro fresco", "Aceite de aguacate u otra grasa" ], "equipment": [ "Papel toalla", "Cuchillo y tabla de cortar", "Bowl, para los vegetales", "Sartén de cast iron", "Pinzas" ], "method": [ "Seca las chuletas. Sal y pimienta. Reserva.", "Pica los vegetales. Mézclalos. Sal y pimienta. La sal suelta el jugo; no lo botes.", "Cast iron a fuego medio. Aceite. Cuando esté caliente: un chorrito de vino tinto, el jugo de los vegetales y el romero. Deja que el romero suelte.", "Chuletas, lado de grasa hacia abajo. Unos 4 minutos.", "Vegetales encima de la carne.", "7 minutos por cada lado. No las muevas tanto.", "Si la papa sigue dura, saca la carne a reposar y dale más tiempo a los vegetales con más vino o agua.", "Al servir, cilantro fresco si lo usas." ], "notes": [ "Ajusta el tiempo según el grosor de las chuletas.", "Usa un vino que también te beberías. No uses uno que sepa a vinagre." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/lamb-loin-chops-al-vino-con-vegetales.md", "imageCredit": "Bernard Tuck", "imageCreditUrl": "https://unsplash.com/photos/sEVyWOg5M2s", "imageLicense": "Unsplash License" }, { "id": "https://cookbook.antoniwan.online/recipes/lamb-loin-chops-al-vino-con-vegetales-en", "slug": "lamb-loin-chops-al-vino-con-vegetales-en", "title": "Lamb Loin Chops al Vino con Vegetales", "description": "Lamb loin chops in cast iron with garlic, rosemary, red wine, and vegetables.", "language": "en", "translationGroup": "lamb-loin-chops-al-vino-con-vegetales", "publishedAt": "2026-04-15T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Lamb loin chops seared in cast iron with garlic, rosemary, red wine, and vegetables. Seven minutes per side.", "ingredients": [ "Lamb loin chops, to taste", "3 garlic cloves", "1 sprig fresh rosemary", "1 white onion", "Mushrooms, to taste", "Tomatoes, to taste (cherry, Roma, or what you have)", "Salt and black pepper, to taste", "1 large potato", "Red wine", "(optional) fresh cilantro", "Avocado oil or another fat" ], "equipment": [ "Paper towels", "Knife and cutting board", "Bowl, for the vegetables", "Cast iron skillet", "Tongs" ], "method": [ "Pat the chops dry. Salt and pepper. Set aside.", "Chop the vegetables. Mix them. Salt and pepper. The salt pulls juice; keep it.", "Cast iron on medium. Oil. When hot: a splash of red wine, the vegetable juice, and the rosemary. Let the rosemary release.", "Chops, fat side down. About 4 minutes.", "Vegetables on top of the meat.", "7 minutes per side. Do not move them much.", "If the potato is still hard, take the meat off to rest and give the vegetables more time with more wine or water.", "To serve, fresh cilantro if you are using it." ], "notes": [ "Adjust the time for the thickness of the chops.", "Use a wine you would also drink. Do not use one that tastes like vinegar." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/lamb-loin-chops-al-vino-con-vegetales-en.md", "imageCredit": "Bernard Tuck", "imageCreditUrl": "https://unsplash.com/photos/sEVyWOg5M2s", "imageLicense": "Unsplash License" }, { "id": "https://cookbook.antoniwan.online/recipes/lemon-pepper-chicken", "slug": "lemon-pepper-chicken", "title": "Lemon-Pepper Chicken Thighs", "description": "Bone-in, skin-on chicken thighs on a wire rack. Lemon-pepper in the oven, honey after they rest.", "language": "en", "publishedAt": "2025-05-02T00:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Bone-in, skin-on chicken thighs on a wire rack. Lemon-pepper in the oven. Honey after they rest.", "ingredients": [ "6–12 bone-in, skin-on chicken thighs", "Sea salt, to taste", "Fresh cracked black pepper, heavy", "1–2 lemons (zest + juice)", "1–2 tbsp raw honey", "(optional) 1 garlic clove, minced", "(optional) parsley, chili flakes, flaky salt" ], "equipment": [ "Paper towels", "Knife and cutting board, for the lemons", "Zester or fine grater", "Wire rack", "Baking sheet", "Drip tray underneath (optional)", "Small baking dish, for the lemons", "Pastry brush, for the honey" ], "method": [ "Heat the oven to 350°F. Towel-dry the thighs, especially the skin.", "Season both sides with salt and a lot of cracked pepper. Zest lemon over the top. Do not add lemon juice before baking. It goes bitter.", "Skin side up on a wire rack over a sheet pan. Roast the cut lemons in a separate dish beside the chicken.", "Roast 45 minutes. Rotate the pan at minute 35 if you want even color.", "Broil on high 2–3 minutes until the skin is crisp and bubbling. Watch it.", "Rest 5–10 minutes. Brush raw honey on the hot skin. Squeeze the roasted lemons over the chicken. Optional: extra pepper, flaky salt, parsley." ], "notes": [ "Sweet heat: chili flakes in the honey.", "Stronger garlic: sauté a clove in oil, then mix into the honey.", "Sides that work: roasted potatoes, couscous, broccolini, or arugula salad.", "Cool completely before sealing. Fridge 4–5 days. Reheat in the air fryer or oven at 350°F for about 8 minutes." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/lemon-pepper-chicken.md", "imageCredit": "Yuvraj Singh 97", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Lemon_Pepper_Chicken_-_Home_-_Chandigarh_-_India_-_0005.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/mias-chicken-nuggets", "slug": "mias-chicken-nuggets", "title": "Mia's Chicken \"Nuggets\"", "description": "Tenderloins de pollo, aceite de oliva, sal, paprika y harina. Se fríen hasta dorar, unos 5 minutos.", "language": "es", "translationGroup": "mias-chicken-nuggets", "publishedAt": "2025-01-10T00:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food", "children" ], "introduction": "Tenderloins de pollo, aceite de oliva, sal, paprika y harina. Se fríen hasta dorar, unos 5 minutos.", "ingredients": [ "2 to 3 chicken tenderloins sin el cartílago", "1 cuchara de aceite de oliva", "Sal, a gusto", "Paprika, a gusto", "2 cucharas de all-purpose flour", "Aceite caliente para freír; avocado oil preferred" ], "equipment": [ "Cutting board", "Tenedor", "Papel toalla", "Bowl", "Colador, para la harina", "Sartén" ], "method": [ "Seca los tenderloins con papel toalla.", "Ponlos en un bowl, cúbrelos con aceite de oliva, sazona con sal y paprika, y mezcla.", "Añade las 2 cucharas de harina poco a poco. Un colador ayuda a que queden bien abogaos'.", "Cuando la harina esté incorporada, los pollos van a verse como nuggets.", "Fríelos en aceite caliente hasta que estén dorados, aproximadamente 5 minutos.", "Sécalos en papel toalla antes de servirlos." ], "notes": [ "Si le pones muy poco paprika, Mia dice que \"está muy blanco\" y no se los come. Hay que ponerle bastante para que parezcan nuggets normales.", "Para quitar el cartílago, agárralo con papel toalla, pásalo entre los dientes de un tenedor y hala el tenedor hacia abajo. El pollo queda un poco estropeado, perfecto para esta receta." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/mias-chicken-nuggets.md" }, { "id": "https://cookbook.antoniwan.online/recipes/mias-chicken-nuggets-en", "slug": "mias-chicken-nuggets-en", "title": "Mia's Chicken \"Nuggets\"", "description": "Chicken tenderloins, olive oil, salt, paprika, and flour. Fried until golden, about 5 minutes.", "language": "en", "translationGroup": "mias-chicken-nuggets", "publishedAt": "2025-01-10T00:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food", "children" ], "introduction": "Chicken tenderloins, olive oil, salt, paprika, and flour. Fry until golden, about 5 minutes.", "ingredients": [ "2 to 3 chicken tenderloins, cartilage removed", "1 tablespoon olive oil", "Salt, to taste", "Paprika, to taste", "2 tablespoons all-purpose flour", "Hot oil for frying; avocado oil preferred" ], "equipment": [ "Cutting board", "Fork", "Paper towel", "Bowl", "Sieve, for the flour", "Frying pan" ], "method": [ "Dry the tenderloins with paper towel.", "Put them in a bowl, coat with olive oil, season with salt and paprika, and mix.", "Add the 2 tablespoons of flour a little at a time. A sieve helps them get well coated.", "When the flour is in, the chicken will look like nuggets.", "Fry them in hot oil until golden, about 5 minutes.", "Drain on paper towel before serving." ], "notes": [ "If you put on too little paprika, Mia says it \"looks too white\" and she will not eat them. Use enough so they look like regular nuggets.", "To pull the cartilage, grab it with paper towel, pass it between the tines of a fork, and pull the fork down. The chicken comes out a little wrecked, which is right for this recipe." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/mias-chicken-nuggets-en.md" }, { "id": "https://cookbook.antoniwan.online/recipes/mias-cinnamon-pancakes", "slug": "mias-cinnamon-pancakes", "title": "Mia's Cinnamon Pancakes", "description": "One-part flour pancakes with cinnamon and nutritional yeast. Oat milk. Cook in an oiled pan until both sides brown.", "language": "en", "publishedAt": "2022-07-18T00:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "subjects": [ "cooking", "recipes", "food", "children" ], "introduction": "One-part flour pancakes with cinnamon and nutritional yeast. Oat milk. Cook in an oiled pan until both sides brown.", "ingredients": [ "1 part all-purpose flour", "1/10 part baking powder", "3/10 part ground cinnamon", "2/10 part nutritional yeast", "2 to 3 tablespoons oat milk" ], "equipment": [ "Sifter or fine-mesh strainer", "Bowl", "Frying pan", "Spatula, to flip" ], "method": [ "Sift together the flour, baking powder, cinnamon, and nutritional yeast.", "Add oat milk and mix until smooth. Do not overmix.", "Heat an oiled frying pan over medium heat.", "Pour in the batter. When the pancake has bubbles all over, flip it.", "Brown both sides and serve hot." ], "notes": [], "markdownUrl": "https://cookbook.antoniwan.online/recipes/mias-cinnamon-pancakes.md", "imageCredit": "Maame1Yaa", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Stack_of_pancakes.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/mias-vegan-cupcakes", "slug": "mias-vegan-cupcakes", "title": "Mia's Vegan Cupcakes", "description": "Egg-free cupcakes of flour, oil, water, and vinegar. Oven at 350°F, about 18 minutes. Twelve cupcakes.", "language": "en", "publishedAt": "2023-02-20T00:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "recipeYield": "12 cupcakes", "subjects": [ "cooking", "recipes", "food", "children" ], "introduction": "Egg-free cupcakes of flour, oil, water, vinegar, and vanilla. Oven at 350°F, about 18 minutes. Yields 12.", "ingredients": [ "1½ cups (210 g) all-purpose flour", "1 teaspoon (4 g) baking powder", "½ teaspoon (3 g) baking soda", "¼ teaspoon (2 g) salt", "¾ cup (150 g) granulated sugar", "½ cup (120 ml) vegetable oil; avocado oil preferred", "¾ cup (180 ml) water", "1 teaspoon (5 ml) apple cider vinegar or lemon juice", "1 tablespoon (15 ml) vanilla extract" ], "equipment": [ "Sifter or fine-mesh strainer", "Bowl", "Lined cupcake pan", "Toothpick or cake tester" ], "method": [ "Heat the oven to 350°F.", "Sift the flour, baking powder, baking soda, and salt into a bowl.", "Add the sugar and mix.", "Add the oil, water, vinegar or lemon juice, and vanilla. Mix until no dry flour is visible. Do not overmix.", "Transfer the batter to a lined cupcake pan.", "Bake about 18 minutes, until the top bounces back or a tester is no longer runny.", "Rest about 10 minutes. Add the frosting or finish you prefer." ], "notes": [ "The vinegar (or lemon juice) is the egg substitute. Do not skip it.", "Avocado oil is the usual oil in this kitchen.", "Powdered sugar is enough. Frosting is optional." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/mias-vegan-cupcakes.md" }, { "id": "https://cookbook.antoniwan.online/recipes/pancakes-sin-huevo-para-mia-luna", "slug": "pancakes-sin-huevo-para-mia-luna", "title": "Pancakes Sin Huevo Para Mia Luna", "description": "Pancakes sin huevo de harina, baking powder, canela, aceite y agua o leche de avena. Se cocinan en sartén a fuego mediano.", "language": "es", "translationGroup": "pancakes-sin-huevo-para-mia-luna", "publishedAt": "2022-05-24T00:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "subjects": [ "cooking", "recipes", "food", "children" ], "introduction": "Pancakes sin huevo de harina, baking powder, canela, aceite y agua o leche de avena. Se cocinan en sartén a fuego mediano.", "ingredients": [ "1 cup all-purpose flour", "1 cuchara baking powder", "1 cucharadita de azúcar; puede sustituirse", "1/4 cucharadita de canela", "1 cucharadita de aceite", "1 cup de agua o leche de avena" ], "equipment": [ "Bowl", "Sartén", "Espátula, para voltear" ], "method": [ "Mezcla los ingredientes secos en un bowl.", "Prepara un pan a fuego mediano con una cucharadita de aceite.", "Añade el aceite y el agua o leche de avena a los ingredientes secos.", "Mezcla hasta que esté uniforme. No sobremezcles.", "Cocina los pancakes como siempre." ], "notes": [], "markdownUrl": "https://cookbook.antoniwan.online/recipes/pancakes-sin-huevo-para-mia-luna.md", "imageCredit": "Dbenbenn", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Pancakes.jpg", "imageLicense": "CC BY-SA 3.0" }, { "id": "https://cookbook.antoniwan.online/recipes/pancakes-sin-huevo-para-mia-luna-en", "slug": "pancakes-sin-huevo-para-mia-luna-en", "title": "Egg-Free Pancakes for Mia Luna", "description": "Egg-free pancakes of flour, baking powder, cinnamon, oil, and water or oat milk. Cooked in a pan over medium heat.", "language": "en", "translationGroup": "pancakes-sin-huevo-para-mia-luna", "publishedAt": "2022-05-24T00:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "subjects": [ "cooking", "recipes", "food", "children" ], "introduction": "Egg-free pancakes of flour, baking powder, cinnamon, oil, and water or oat milk. Cook in a pan over medium heat.", "ingredients": [ "1 cup all-purpose flour", "1 tablespoon baking powder", "1 teaspoon sugar; can be substituted", "1/4 teaspoon cinnamon", "1 teaspoon oil", "1 cup water or oat milk" ], "equipment": [ "Bowl", "Frying pan", "Spatula, to flip" ], "method": [ "Mix the dry ingredients in a bowl.", "Heat a pan over medium heat with a teaspoon of oil.", "Add the oil and the water or oat milk to the dry ingredients.", "Mix until even. Do not overmix.", "Cook the pancakes as usual." ], "notes": [], "markdownUrl": "https://cookbook.antoniwan.online/recipes/pancakes-sin-huevo-para-mia-luna-en.md", "imageCredit": "Dbenbenn", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Pancakes.jpg", "imageLicense": "CC BY-SA 3.0" }, { "id": "https://cookbook.antoniwan.online/recipes/pastel-de-banana", "slug": "pastel-de-banana", "title": "Pastel de Banana", "description": "Bizcocho de guineo maduro, sin huevo. Aceite de aguacate, vinagre y baking soda. Horno a 350 °F, 35 a 45 minutos.", "language": "es", "translationGroup": "pastel-de-banana", "publishedAt": "2026-06-10T00:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico", "children" ], "introduction": "Bizcocho de guineo maduro, sin huevo. Aceite de aguacate, vinagre y baking soda. Horno a 350 °F, 35 a 45 minutos.", "ingredients": [ "3 guineos bien maduros", "½ taza de aceite de aguacate", "¾ taza de azúcar", "1 ½ taza de harina", "1 cdta de baking powder", "1 cdta de baking soda", "1 cdta de canela", "una pizca de sal", "1 cdta de vinagre" ], "equipment": [ "Molde engrasado", "Bol grande", "Majador o tenedor", "Espátula, para incorporar", "Palillo" ], "method": [ "Precalienta el horno a 350 °F. Engrasa el molde.", "Maja los guineos hasta que queden cremosos.", "Mezcla los guineos con el azúcar y el aceite.", "Añade el vinagre.", "Incorpora los ingredientes secos (harina, baking powder, baking soda, canela, sal). No sobremezcles.", "Vierte la mezcla en el molde.", "Hornea de 35 a 45 minutos, hasta que un palillo salga limpio." ], "notes": [ "Receta de Monica, madre de Mia.", "Sin agua.", "El vinagre activa el baking soda; no lo omitas aunque no lleve huevo.", "Mientras más maduros los guineos, más dulce y húmedo el pastel." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/pastel-de-banana.md", "imageCredit": "Sarah", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Banana_bread.jpg", "imageLicense": "CC BY 2.0" }, { "id": "https://cookbook.antoniwan.online/recipes/pastel-de-banana-en", "slug": "pastel-de-banana-en", "title": "Pastel de Banana", "description": "Egg-free ripe-banana cake. Avocado oil, vinegar, and baking soda. Oven at 350°F, 35 to 45 minutes.", "language": "en", "translationGroup": "pastel-de-banana", "publishedAt": "2026-06-10T00:00:00.000Z", "group": "Baking & breakfast", "recipeCategory": "Baking & breakfast", "recipeCuisine": "Puerto Rican", "subjects": [ "cooking", "recipes", "food", "puerto-rico", "children" ], "introduction": "Egg-free cake of ripe bananas. Avocado oil, vinegar, and baking soda. Oven at 350°F, 35 to 45 minutes.", "ingredients": [ "3 very ripe bananas", "½ cup avocado oil", "¾ cup sugar", "1½ cups flour", "1 tsp baking powder", "1 tsp baking soda", "1 tsp cinnamon", "a pinch of salt", "1 tsp vinegar" ], "equipment": [ "Greased pan", "Large bowl", "Masher or fork", "Spatula, to fold", "Toothpick" ], "method": [ "Heat the oven to 350°F. Grease the pan.", "Mash the bananas until creamy.", "Mix the bananas with the sugar and the oil.", "Add the vinegar.", "Fold in the dry ingredients (flour, baking powder, baking soda, cinnamon, salt). Do not overmix.", "Pour the batter into the pan.", "Bake 35 to 45 minutes, until a toothpick comes out clean." ], "notes": [ "Monica's recipe, Mia's mother.", "No water.", "The vinegar activates the baking soda; do not skip it even though there is no egg.", "The riper the bananas, the sweeter and moister the cake." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/pastel-de-banana-en.md", "imageCredit": "Sarah", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Banana_bread.jpg", "imageLicense": "CC BY 2.0" }, { "id": "https://cookbook.antoniwan.online/recipes/patatas-bravas", "slug": "patatas-bravas", "title": "Patatas Bravas", "description": "Parboiled potatoes crisped in a pan, oven, or air fryer. Brava sauce of paprika, tomato, and vinegar.", "language": "en", "publishedAt": "2026-04-29T14:00:00.000Z", "revisedAt": "2026-10-16T11:30:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Crispy potatoes with brava sauce. Parboil, then fry, roast, or air-fry. The sauce is paprika, tomato, and vinegar in a small pan.", "ingredients": [ "4–5 medium potatoes, peeled and cubed", "Salt", "Olive oil, for frying, baking, or air-frying", "1 tbsp olive oil", "2 garlic cloves, minced", "1 tbsp tomato paste (or 2–3 tbsp tomato sauce)", "½ tsp smoked paprika (pimentón)", "¼ tsp hot paprika or cayenne", "½ cup broth or water", "1 tsp sherry vinegar (or white vinegar)", "Salt, to taste", "(optional) pinch of sugar, to balance acidity", "(optional) 2 tbsp mayo", "(optional) 1 garlic clove, grated", "(optional) squeeze of lemon", "(optional) salt, for the aioli" ], "equipment": [ "Vegetable peeler", "Knife and cutting board", "Pot", "Colander, to drain", "To crisp, one of: a skillet; a big bowl, a rubber spatula, and wire racks over sheet pans; or an air fryer", "Small pan, for the sauce", "Blender (optional), for a smooth sauce", "Small bowl and a grater, for the aioli" ], "method": [ "Put the potatoes in cold salted water. Bring to a boil and simmer 5 to 7 minutes, until the edges soften. Drain and steam-dry a few minutes.", "Crisp the potatoes. Pan: generous olive oil on medium-high, fry until golden, 8 to 10 minutes, salt at once. Oven: season in a big bowl with three light passes of fine salt and olive oil, folded gently with a rubber spatula (see Notes). Spread on wire racks over sheet pans and roast at 425°F for 30 minutes. Air fryer: season the same way, 400°F for 15 to 20 minutes, shaking halfway.", "In a small pan, heat 1 tablespoon olive oil. Garlic 20 to 30 seconds. Add tomato paste, smoked paprika, and hot paprika. Stir. Add broth or water and vinegar. Simmer 5 minutes until thick. Salt to taste. Blend if you want it smooth.", "Pile the potatoes. Spoon over the brava. If using aioli, mix the mayo, grated garlic, lemon, and salt, then drizzle. Eat hot." ], "notes": [ "A bit of smoked paprika on the finished potatoes changes the plate.", "If the sauce tastes flat, a tiny splash of vinegar. If it is too acidic, a pinch of sugar.", "Best hot and crisp. Do not let them sit.", "Big-bowl seasoning: sprinkle fine salt over all the potatoes, drizzle a little olive oil, and fold with a rubber spatula; do it three times. Fold gently so the potatoes stay whole: only the salt should rough up the surface, and that gives the texture. Three passes of about ¼ tsp each made a big batch (3 huge potatoes and 3 huge sweet potatoes) savory, not too salty.", "Not tried yet: 1 minute under a high broiler at the end of the oven method should make them crunchier.", "Sweet potato version: Patatas y Batatas Bravas." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/patatas-bravas.md", "imageCredit": "Krista", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Patatas_bravas_-_Lizarran.jpg", "imageLicense": "CC BY 2.0" }, { "id": "https://cookbook.antoniwan.online/recipes/patatas-y-batatas-bravas", "slug": "patatas-y-batatas-bravas", "title": "Patatas y Batatas Bravas", "description": "Potatoes and sweet potatoes parboiled together, salted in three light passes, and roasted on wire racks until they eat like potato nuggets.", "language": "en", "publishedAt": "2026-10-16T11:30:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeYield": "2 adults and a toddler", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Half potatoes, half sweet potatoes, parboiled together for 7 minutes, salted and oiled in three light passes in a big bowl, then roasted on wire racks. They come out like potato nuggets. Serves 2 adults and a toddler.", "ingredients": [ "3 huge potatoes, peeled and cubed", "3 huge sweet potatoes, peeled and cubed", "Salt, for the parboil water", "About ¾ tsp fine salt, in three ¼ tsp passes", "Olive oil, for drizzling", "(optional) brava sauce and aioli from Patatas Bravas" ], "equipment": [ "Vegetable peeler", "Knife and cutting board", "Large pot", "Colander, to drain", "Big bowl", "Rubber spatula", "2 wire racks, each over a sheet pan" ], "method": [ "Put the potato and sweet potato cubes in one pot of cold salted water. Bring to a boil and simmer 7 minutes, until the edges soften. Drain and steam-dry a few minutes.", "Heat the oven to 425°F.", "Put all the cubes in a big bowl. Sprinkle about ¼ tsp fine salt over all of them, drizzle a little olive oil, and fold with a rubber spatula. Do this three times in all. Fold gently so the cubes stay whole: only the salt should rough up the surface, and that is what gives the texture.", "Spread them in one layer on the 2 wire racks. Roast 30 minutes.", "Optional, not tried yet: 1 minute under the high broiler should make the crust crunchier.", "Serve hot, plain or with the brava sauce and aioli." ], "notes": [ "The sweet potatoes take the same 7-minute parboil as the potatoes when they share the pot.", "¾ tsp of salt seasons this whole batch: savory, not too salty." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/patatas-y-batatas-bravas.md" }, { "id": "https://cookbook.antoniwan.online/recipes/perfect-crispy-oven-drumsticks", "slug": "perfect-crispy-oven-drumsticks", "title": "Perfect Crispy Oven Drumsticks", "description": "Dry-brined drumsticks with a baking-powder rub, roasted on a wire rack over vegetables at 425°F.", "language": "en", "publishedAt": "2026-07-28T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Dry-brined drumsticks tossed with aluminum-free baking powder and spices, then roasted at 425°F on a wire rack over mixed vegetables. Pull at 185–195°F.", "ingredients": [ "10 chicken drumsticks", "2 tsp kosher salt", "1 tbsp aluminum-free baking powder", "2 tsp garlic powder", "2 tsp smoked paprika", "1 tsp black pepper", "1 tsp onion powder", "1 tsp dried oregano", "2 tbsp olive oil", "6 cups mixed veggies (onion, bell pepper, carrot, potato), chopped" ], "equipment": [ "Paper towels", "Knife and cutting board, for the vegetables", "Bowl, to toss the drumsticks", "Wire rack", "Sheet pan", "Instant-read thermometer" ], "method": [ "Pat the drumsticks bone-dry. Toss with the salt only. Set on the wire rack over a sheet pan. Refrigerate uncovered at least 1 hour, overnight if you can.", "Mix the baking powder, garlic powder, smoked paprika, black pepper, onion powder, and oregano.", "Heat the oven to 425°F. Toss the brined drumsticks with the spice mix. No extra salt.", "Toss the vegetables with olive oil and a pinch of salt on the sheet pan. Set the wire rack on top so the chicken sits above them.", "Roast 40 to 45 minutes, rotating the pan once halfway. Skin should be deep golden and blistered.", "Pull at 185–195°F in the thickest part. Rest 5 minutes." ], "notes": [ "Salt at least 1 hour ahead, uncovered in the fridge. That dries the skin.", "Dark meat wants 185–195°F, not 165°F. Collagen melts in that range.", "Aluminum-free baking powder, not baking soda. Skip it and the skin will not blister the same way.", "Curry version (tested): salt, black pepper, curry powder, baking powder, garlic powder.", "Boricua lean: adobo, sazón, and a squeeze of lime instead of the rub.", "Smokier: cumin, coriander, cayenne.", "Glaze: honey and hot sauce in the last 8 minutes.", "Cut potatoes and carrots to match the peppers and onions, or pull the soft ones early." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/perfect-crispy-oven-drumsticks.md", "imageCredit": "Mousa Alhaddad", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:6_cooked_chicken_legs.jpg", "imageLicense": "CC BY-SA 4.0" }, { "id": "https://cookbook.antoniwan.online/recipes/shaved-carrots", "slug": "shaved-carrots", "title": "Shaved Carrots", "description": "Carrot shavings tossed with flour, cinnamon, and confectioner's sugar. Air fryer at 375°F for 5 minutes.", "language": "en", "publishedAt": "2022-08-11T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Carrot shavings tossed with flour, cinnamon, and confectioner's sugar. Air fryer at 375°F for 5 minutes.", "ingredients": [ "2 carrots", "2 teaspoons flour", "1 teaspoon cinnamon", "2 teaspoons confectioner's sugar" ], "equipment": [ "Vegetable peeler, to shave the carrots", "Kitchen towel", "Large bowl", "Air fryer" ], "method": [ "Shave the carrots and dry them with a towel.", "Mix the flour, cinnamon, and confectioner's sugar in a large bowl.", "Add the dry carrot shavings and mix.", "Put the carrots in an air-fryer basket and cook 5 minutes at 375°F." ], "notes": [], "markdownUrl": "https://cookbook.antoniwan.online/recipes/shaved-carrots.md" }, { "id": "https://cookbook.antoniwan.online/recipes/simple-baked-chicken-breasts", "slug": "simple-baked-chicken-breasts", "title": "Simple Baked Chicken Breasts", "description": "Chicken breasts seasoned with salt, pepper, and paprika. Pounded even, then baked at 325°F.", "language": "en", "publishedAt": "2026-04-01T14:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Chicken breasts seasoned with salt, black pepper, and paprika, pounded to even thickness, then baked at 325°F. Pull at 155–158°F and rest.", "ingredients": [ "Chicken breasts (Kirkland or similar, typically 6+ lbs per batch)", "Salt", "Black pepper", "Paprika (or other seasonings as desired)" ], "equipment": [ "Paper towels", "Plastic wrap", "Meat mallet", "Baking dish", "Instant-read thermometer", "Aluminum foil" ], "method": [ "Pat the chicken completely dry.", "Season all surfaces with salt, black pepper, and paprika. Let it sit 15 to 30 minutes.", "Pound the thicker portions, between plastic wrap, so every piece is even.", "Bake in a dish at 325°F for 30 minutes, or until 155–158°F inside.", "Tent with foil 5 to 7 minutes. Carryover brings it to 165°F." ], "notes": [ "325°F is slower than 375–400°F and dries out less.", "Pull at 155–158°F. The rest finishes the cook.", "Season before or after pounding. Salt still has time.", "Two pounds or six pounds is the same method. More pieces may need another pan.", "Cooked chicken, fridge, 3 to 4 days. Freeze extra raw portions, labeled, 3 to 4 months in wrap or 6+ months vacuum-sealed." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/simple-baked-chicken-breasts.md", "imageCredit": "Joceline Painho", "imageCreditUrl": "https://unsplash.com/photos/YBoZUbc3Uj4", "imageLicense": "Unsplash License" }, { "id": "https://cookbook.antoniwan.online/recipes/sofrito", "slug": "sofrito", "title": "Sofrito", "description": "Recaíto de ajíes dulces, recao, cilantro, ajo y pimiento. Se congela en cubitos.", "language": "es", "translationGroup": "sofrito", "publishedAt": "2026-06-20T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeCuisine": "Puerto Rican", "recipeYield": "Unas 2½ tazas (unos 20 cubitos)", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Recaíto verde de ajíes dulces, recao, cilantro, ajo y pimiento. Se procesa hasta pasta gruesa y se congela en cubitos. Un cubito arranca un caldero de arroz, habichuelas o guiso.", "ingredients": [ "2 cebollas, en cuartos", "1 pimiento verde grande (o 2 cubanelle), sin semillas", "10 a 15 ajíes dulces, sin semillas", "1 cabeza de ajo (10 a 12 dientes), pelados", "1 manojo de recao / culantro (culantro de hoja ancha)", "1 manojo de cilantro", "(opcional) 1 pimiento morrón rojo, para color y dulzor", "(opcional) 1 tomate, si lo quieres estilo sofrito rojo en vez de recaíto verde", "1 a 2 cucharadas de aceite de oliva o un chorrito de agua, para que ligue" ], "equipment": [ "Cuchillo y tabla de cortar", "Procesador de alimentos o licuadora", "Bandejas de cubitos de hielo", "Bolsa ziploc" ], "method": [ "Corta todo en pedazos que el procesador pueda con ellos. El ajo y el recao no hace falta picarlos fino.", "Todo al procesador o licuadora con el aceite o el chorrito de agua. Pulsa hasta una pasta gruesa, no puré líquido. Debe quedar con textura.", "Reparte en bandejas de cubitos de hielo. Congela. Al día siguiente, saca los cubitos a una bolsa ziploc con fecha." ], "notes": [ "Rinde unas 2½ tazas, unos 20 cubitos. Un cubito son unas 2 cucharadas y arranca un caldero.", "Verde, sin tomate, es recaíto: más limpio para arroces amarillos. Con tomate es sofrito rojo, más para habichuelas y guisos.", "Los ajíes dulces son el alma. No los saltes.", "Hacer gana: 15 minutos, y controlas el recao y la sal. Si el día no da, Loisa recaíto es lo más cercano. Goya recaíto (verde) o Goya sofrito (rojo) sirven en un apuro. Revisa el sodio.", "Nevera, ~1 semana. Congelador, 3 a 4 meses." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/sofrito.md", "imageCredit": "Portorricensis", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:PuertoRicanSofrito.jpg", "imageLicense": "Public domain" }, { "id": "https://cookbook.antoniwan.online/recipes/sofrito-en", "slug": "sofrito-en", "title": "Sofrito", "description": "Green recaíto of sweet peppers, recao, cilantro, garlic, and bell pepper. Frozen in cubes.", "language": "en", "translationGroup": "sofrito", "publishedAt": "2026-06-20T14:00:00.000Z", "group": "Sides & staples", "recipeCategory": "Sides & staples", "recipeCuisine": "Puerto Rican", "recipeYield": "About 2½ cups (about 20 cubes)", "subjects": [ "cooking", "recipes", "food", "puerto-rico" ], "introduction": "Green recaíto of ajíes dulces, recao, cilantro, garlic, and bell pepper. Process to a coarse paste and freeze in cubes. One cube starts a pot of rice, beans, or stew.", "ingredients": [ "2 onions, in quarters", "1 large green pepper (or 2 cubanelle), seeded", "10 to 15 ajíes dulces, seeded", "1 head of garlic (10 to 12 cloves), peeled", "1 bunch recao / culantro (broad-leaf culantro)", "1 bunch cilantro", "(optional) 1 red bell pepper, for color and sweetness", "(optional) 1 tomato, if you want red sofrito instead of green recaíto", "1 to 2 tablespoons olive oil or a splash of water, so it comes together" ], "equipment": [ "Knife and cutting board", "Food processor or blender", "Ice cube trays", "Ziploc bag" ], "method": [ "Cut everything into pieces the processor can handle. The garlic and recao do not need to be minced fine.", "Everything into the processor or blender with the oil or the splash of water. Pulse to a coarse paste, not a liquid puree. It should keep texture.", "Divide into ice cube trays. Freeze. The next day, move the cubes to a dated ziploc bag." ], "notes": [ "Yields about 2½ cups, about 20 cubes. One cube is about 2 tablespoons and starts a pot.", "Green, without tomato, is recaíto: cleaner for yellow rice. With tomato it is red sofrito, more for beans and stews.", "Ajíes dulces are the soul. Do not skip them.", "Making it pays: 15 minutes, and you control the recao and the salt. If the day does not give, Loisa recaíto is the closest. Goya recaíto (green) or Goya sofrito (red) work in a pinch. Check the sodium.", "Fridge, about 1 week. Freezer, 3 to 4 months." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/sofrito-en.md", "imageCredit": "Portorricensis", "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:PuertoRicanSofrito.jpg", "imageLicense": "Public domain" }, { "id": "https://cookbook.antoniwan.online/recipes/turkey-patties", "slug": "turkey-patties", "title": "Turkey Patties", "description": "Pan-fried turkey patties with flour, egg, and crushed red pepper. Cast iron and avocado oil. Five to six minutes per side.", "language": "en", "publishedAt": "2026-05-24T00:00:00.000Z", "group": "Mains", "recipeCategory": "Mains", "subjects": [ "cooking", "recipes", "food" ], "introduction": "Pan-fried turkey patties with a crisp golden crust and heat from crushed red pepper. Cast iron and avocado oil. Five to six minutes per side.", "ingredients": [ "3 lbs ground turkey", "2 eggs", "½ cup flour", "1 tbsp olive oil (mixed into the meat)", "2 tsp salt", "2 tsp crushed red pepper", "½ tsp garlic powder", "Avocado oil (for the pan)" ], "equipment": [ "Bowl", "Cast iron skillet", "Spatula, to flip", "Instant-read thermometer" ], "method": [ "Mix all ingredients gently by hand. Do not overwork.", "Form into large patties.", "Heat avocado oil in cast iron over medium to medium-high.", "Pan-fry 5 to 6 minutes per side until deep golden brown and cooked through (165°F internal)." ], "notes": [ "The 1 tbsp olive oil mixed into the meat is what keeps lean turkey from drying out.", "Cast iron plus avocado oil is the combo that gets this crust. Non-stick will not do it.", "2 tsp red pepper across 3 lbs reads as confidently spicy, not punishing.", "Thanks to my dear friend Matias Blazevic for teaching me this recipe. FUCKING DELICIOUS." ], "markdownUrl": "https://cookbook.antoniwan.online/recipes/turkey-patties.md" } ] }