Fillo's Blog

When time is tight, there’s nothing wrong with throwing a few ingredients on top of toast and calling it tapas.  Case in point: garbanzos, shaved s...

Like so many iconic dishes, picadillo is more an idea than a recipe.  Specific ingredients can vary considerably; we’ve enjoyed versions variously ...

You know those broiling late afternoons when cocktail hour looms but serving anything warm just seems wrong?  These refreshing (and stylish) Belgia...

Who doesn’t want a lovingly seasoned and slow cooked pernil?  Crickets.  But what about when you barely have 30 minutes, let alone 30 hours.  Getti...

It’s easy to get behind the chicken thigh craze.  Compared to other parts of the bird, thighs are tender, juicy and flavorful—and when boneless and...

With grilling season in full swing, it’s tough to resist the urge to throw something over the fire.  Unless it’s pushing 8pm and still somewhere in...

To make better salads, you have to give them respect.  Start by thinking of salads as the main event—the meat and potatoes, so to speak, rather ...

Eating tacos on Tuesdays was cute for a while, but, honestly, they’re a typical meal for countless millions so dedicating a weekday to them always...

This whole sheet pan craze is odd: how did people roast, bake and broil stuff before sheet pan recipes became popular?  Isn’t that what sheet pans...