Prepare your taste buds: These soothing soups pack a flavorful punch.
Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
A cross between Spanish paella and New Orleans jambalaya, Asopao (a rice-and-seafood stew) is Puerto Rico’s official dish. And it is as varied across the island as chili is in the American Southwest. Chef Barton Seaver starts his with an herb sofrito, then adds smoked paprika. It’s untraditional, but nothing beats its smoky, savory flavors and bonfire-like aroma in the wintertime.
Recipe: Puerto Rican Asopao