A Southwest twist on the old classic of grilled cheese, this version is spicier and good comfort food. In the Southwest, the Spanish word rajas (slivers) has come to mean slim strips of cooked chile peppers or sweet bell peppers, here lifted with aromatic spices, a buttery cream, and slightly tangy cheese. When spooned into smaller tortillas, this enticingly rich filling makes a great appetizer or hors d’oeuvre taco. For a heartier snack, add chicken or beef. Large or small, with or without meat, they’ll go as fast as you can make them. To reduce the heat level of this dish, leave out the seeds from the jalapeños.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.