Huitlacoche is often referred to as “Mexican truffle” even though it is not related to truffles or mushrooms, but rather a fungus that grows naturally on corn in its wild state (spraying corn prevents the fungus). However, the flavor is pungent, earthy, and robust, all characteristics of true truffles. Highly prized in Mexico, fresh huitlacoche commands top prices when sold in the open markets there. Huitlacoche is almost impossible to find fresh in the United States. The federal government requires a special permit to grow it as a way to control infestation of the corn crop, as the spores are disseminated by air. It is usually available frozen and canned (see Sources, page 167). These tacos are hearty enough to be served by themselves, but also make a great side dish for a main course of beef.
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.