Chorizo is usually made from pork, but you can find wonderful beef or chicken chorizo as well as an excellent vegetarian chorizo made from tofu. I’ve had a delicious green chorizo in Puebla that was a regional specialty composed of fresh green herbs and chiles blended with pork. The green marinade for the chicken plays wonderfully against the red chile of the chorizo. These hearty tacos are also great served with queso fresco or grated Cheddar or gouda cheese. Quail eggs fried sunny-side up makes a tasty garnish, if you like.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.