José Andrés

José Andrés's herbal take on the classic Gin and Tonic.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.

Thanks to both canned tuna and store-bought frozen puff pastry, this Galician empanada is very easy to make.