Are you a fan of flaky, buttery French pastries? Baking pros and newbies alike could use this tool to simplify the process. Do you know what it is?
After falling in love with a Cuban-inspired crockpot chicken, tonight I'm cooking along the same vein with a beef and pepper braise that conjures up images of dinner in Havana.
I'll serve the fork-tender flank steak and bell pepper medley over steamed white rice, avocado, and my favorite herb, cilantro. Ready to make your own one-pot Latin meal? Then keep reading.