Oaxaca is a state in southern Mexico with a diverse and celebrated regional cuisine. One of Oaxaca’s best-known specialties is mole, a classic Mexican sauce that combines onions, tomatoes, chiles, fried corn tortillas, and often chocolate, which adds a rich, not sweet, deep note to the sauce. Traditionally, mole is time-consuming to make and involves many separate cooking techniques. This version is just as tasty as the original but is quick and easy to prepare. Tangy crumbled queso fresco, creamy slices of avocado, and pickled red onions provide the authentically Mexican finishing touches.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.