To make tortillas with masa harina, use packaged masa harina. Two of the most widely available brands are Maseca (be sure to buy the type for tortillas) and Quaker Oats. One of my favorites is an all-natural, stone-ground masa harina made by Bob’s Red Mill, a small Oregon company that specializes in whole grain products. You can find it at Whole Foods markets, natural food stores, well-stocked specialty markets, supermarkets, and online. Purchase masa harina from a supermarket with a high turnover, as it will go rancid over time. Always taste masa harina before you use it to be sure it is still fresh. It does not store well and goes off much faster than flour. It’s best to store masa harina in the refrigerator or freezer, where it holds for 2 to 3 months. It will also keep in your pantry if sealed airtight for about 2 months. Making the dough is easiest in a heavy-duty mixer, but you can also mix it by hand in a bowl with a wooden spatula.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.