These tacos are a great way to enjoy the harvest from your late summer garden. The delicate orange-and-yellow flowers of squash plants are a prized treat through out Mexico and the southwestern United States. Squash blossoms are an ideal partner to the green chiles grown in Hatch, New Mexico, widely available in the Southwest during late summer and early fall (see Sources, page 167). If you can’t find New Mexico green chiles, you can use Anaheims, their slightly less robust California counterpart, found in produce markets throughout the country. I like to serve these tacos with a cold, citrusy beverage—margaritas for the adults and limeade for the kids. The tartness of the limes beautifully complements the warm, buttery cheese that oozes out of the taco with each bite.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.