For most of the first two decades, the discovery of new chefs was an analog affair.
Season the flank steak with salt and pepper.In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin, and bay leaf.
Add the flank steak, cover, and cook on high for 5 hours, until the meat is very tender..Transfer the meat to a cutting board and let rest for 10 minutes.Stir the olives, capers, and 1 tablespoon of the cilantro into the sauce..
Using two forks, shred the meat.Return the meat to the sauce to warm through.
Spoon the meat and sauce into bowls, sprinkle with the remaining 2 tablespoons of cilantro, and serve with steamed white rice or warm tortillas.. Make ahead.
The ropa vieja can be refrigerated for up to 2 days..Grill, covered, and continue roasting until chicken's juices run clear when skin is pierced with a knife and the skin is crispy [a thermometer registers 160°F], about 30-35 minutes..
Remove from heat and let chicken rest for at least 10 minutes (or up to 30).While the chicken rests, grill the bread (if desired) over direct heat until lightly charred, about 90 seconds on both sides.
Carve and serve the chicken (discarding rosemary sprigs) over toasted bread or rice, with the pan drippings spooned over the meat.. Save.are uncomplicated fruit: Sweet, soft, and a little tart, they're an invitation to summer, both a fruit and an experience.Diana Henry, author of forthcoming cookbook.