This is a very rustic, traditional recipe created for its portability. The charros, the nomadic first cowboys of Mexico and the American Southwest, traveled by horseback far from home so their food was limited to simple choices like jerky that stayed fresh on the trail. You’ll find a wide variety of commercially prepared dried beef and buffalo jerky available today, including ones flavored with chiles. Be sure to use an all-natural, preservative-free jerky with consistent color that is fresh and flexible and packaged in an airtight bag. Jerky can be rehydrated directly in boiling water, but most of the flavor will be lost in the water. A tamale steamer or vegetable steamer works well for this process.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.