Dulce de leche is a popular sweet in Argentina and throughout the rest of South America, where it is also called manjar and leche quemada ("burnt milk"). Store-bought versions are increasingly available in North American supermarkets and specialty food stores; use it in place of the homemade variety, if desired.
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy": In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden.
This vegetable dish makes a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe in New York City. The recipe was shared with us by the restaurant's owner, Jimmy Rodriguez.