At Beso these tacos are served as an appetizer, but some people love them so much that they make a meal of them, ordering VeraCruz Corn (page 151) on the side. Guests often look at the dish’s name and exclaim, “I don’t like spicy!” but I always assure them that the chili powder adds only beautiful color and nice flavor. I promise it does not pica, as my Aunt Elsa would say, meaning that it’s not spicy.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.