You’ve done the work to make the Yucatan-Style Slow-Roasted Pork (page 66) already, so now you get to take advantage of its depth of flavor and combine it with a fiery (and I mean that) salsa and Citrus-Pickled Onions (page 19) in these vibrant tacos. This recipe makes about 1/4 cup of the salsa, and a little goes a long way, so you may have some left over. It will last for 2 weeks refrigerated in an airtight container, and you can use it on all manner of eggs and meats, and as a salad dressing base, but my favorite use might be to mash a tablespoon or two into the yolks of a half dozen hard-cooked eggs, along with mayo, for a party snack that puts the devil back into deviled eggs, for sure. (And yes, pickled onions are good on those babies, too.)
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.