Real mole takes many forms, often using dozens of ingredients and taking days to make. This is an extremely simplified version of a dark, rich one that, not atypically, includes a bit of chocolate, for both flavor and color, a practice that does not, as some people believe, make the mixture sweet or even chocolaty. In fact, the presence of the chocolate should go undetected. You can substitute dark-meat turkey for the chicken; cut the legs into pieces and increase the cooking time by about 50 percent or until the turkey is quite tender. For a simpler, more straightforward flavor, try the chile sauce variation. Serve with plain rice here, or Yellow Rice (page 518) or Arroz a la Mexicana (page 517), and a simple salad.
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.