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.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.