Cuitlacoche is a fungus that makes corn kernels swell to ten times their normal size, turning them an inky black color. Its smoky-sweet flavor is a cross between corn and mushroom. I grew up eating cuitlacoche stuffed in a quesadilla or in a squash blossom. It’s a delicious, earthy addition to everything from quesadillas to empanadas. If you can’t find canned cuitlacoche in your local Latin market, substitute sautéed wild mushrooms for an equally delicious result.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?