Over the years, we have probably sold more of this dish than any other item on the Bayona menu. And it all started when I stole the idea for the black bean cakes from my friend Bruce Auden, who at the time was chef at Charlie’s 517 in Houston. (He’s now chef and owner of Biga on the Banks in San Antonio.) I have no idea what his original recipe was, but the idea of black beans (which I love) in the crispy-on-the-outside-creamy-on-the-inside package was just too good to resist! I adapted a Cuban black bean recipe, added some grilled shrimp and a double-coriander sauce (using both the seeds and leaves). I’m guessing I’ve served over 150,000 of these babies in the last twenty years. This dish will come together much more quickly if you prepare the black bean cakes the night or morning before you plan to serve them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.