For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
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.
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.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.