I followed a recipe for the first time in ages to make something I’d never cooked before. Whilst down in Key West, I decided to cook a local or near-local preparation. I once said to my friend Nathan Sheffield, Esq., “There’s no such thing as good Cuban food.” He was justifiably riled and sent me the below recipe for picadillo, a Latin American stew of chopped meat. Nathan is of Cuban heritage and thus his picadillo has lots of cumin and umami-giving olives and capers. Nathan insists that it be eaten with yellow rice, rice flavored with annatto oil. Annatto seeds are simmered in oil to make a red-orange oil that has a flavor like no other—difficult to describe but in the cinnamon range with bitterness rather than sweetness. It’s the defining seasoning here. To make a Read On »