The Spanish word tinga means “unruly” or “messy.” But there is nothing messy about the wonderful flavors of this dish with its layers of smoky and sweet. The browned chicken has accents of balsamic vinegar, roasted sweet peppers, and chiles—a sort of Mexican chicken cacciatore. I consider it one of Mexican cuisine’s top ten classic dishes. Tinga tacos are a perennial favorite in northern New Mexico and can have other fillings beside chicken. In addition to tacos or burritos, this filling—really a homey soul-satisfying stew—can be served in a bowl over rice. It also makes a great bocadillo, a Mexican sandwich served on a square crispy roll. To reduce the heat level of this dish, decrease or leave out the chipotle puree.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.