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.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.