Despite its name, this is not a tamale (it’s closer to polenta). It has neither the taste nor the texture of a real tamale, and, strictly speaking, it isn’t even Mexican, unless you remember that Texas is as Mexican as it is American. That being said, tamales are complicated, and this, at the very least, combines the earthy flavors of corn and pork. It’s a true Tex-Mex dish, dating back at least a century. Serve with rice and beans.
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.