The corn tortilla was first made many thousands of years ago. Today it usually begins with masa harina, a powdery meal made from fresh corn dough that has been dried and ground to a powder. Full of sweet and earthy corn flavor, homemade corn tortillas are very different from store-bought. The moment you pull off the lid from the tortilla warmer or the napkin covering a basket of warm tortillas, a sweet, corn aroma fills the air. Serve these with Chili-Rubbed Skirt Steak Tacos (page 102) or in any recipe that calls for corn tortillas.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.