I could easily survive on beans and tortillas for days—or even weeks. In fact, that is pretty much what my diet consisted of when I worked as a food editor. I was both nostalgic and barely able to make the rent at the end of the month, and let’s face it, beans are cheap. Frijoles de la olla are just that: beans (frijoles) that come straight from the pot (olla) to your plate. No fussy seasonings, just perfectly cooked beans that are heaven in a warm tortilla with a drizzle of Mexican crema or sour cream. I always have a batch in the fridge to heat up for a hearty and very healthy dinner packed with cholesterol-lowering fiber and a good dose of protein, iron, potassium, and vitamin B1.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.