Flour tortillas are a mainstay of Tex-Mex cooking. You can see them rolling hot off the tortilla machines into baskets at many of the Tex-Mex restaurant chains (a show that kids love to watch), perfect for fajitas and juicy meats. One of my favorite ways to enjoy a flour tortilla is possible in Santa Fe only in August and September during the chile harvest. I’ll peel and seed a fire-roasted fresh green chile, roll it, still steaming, in a warm fresh flour tortilla, and eat it up. Such a simple treat, yet so memorable. These tortillas are very easy to make and so much fresher and lighter than any you can buy at the store. I’ve used bleached all-purpose flour for this recipe rather than bread flour. All-purpose flour has less gluten, so the dough is easier to roll out into thin tortillas that stay flat without shrinking back. As an alternative to making the dough from scratch, you can try Quaker Harina Preparada para Tortillas, a mix that contains all the ingredients in dry form that you need to make flour tortillas, including the fat. Just add water to prepare the dough. Some Hispanic markets stock it, or look for an online source.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.