At Beso these tacos are served as an appetizer, but some people love them so much that they make a meal of them, ordering VeraCruz Corn (page 151) on the side. Guests often look at the dish’s name and exclaim, “I don’t like spicy!” but I always assure them that the chili powder adds only beautiful color and nice flavor. I promise it does not pica, as my Aunt Elsa would say, meaning that it’s not spicy.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.