Classically used for Cochinita Pibil (page 351), this gorgeous, bright red paste can be smeared on any meat you’re about to roast or grill. Its color belies its flavor, which is not at all hot (though you can throw a chile in there if you like). Annatto—or achiote—is something you’ve probably encountered unknowingly, since it colors processed cheeses, margarine, and lipstick. The triangular, brick-colored seeds of the annatto tree have been especially important in the Yucatán peninsula and South and Central America for centuries; make sure the seeds you buy are bright red, smell earthy or musky, and taste slightly peppery. Whole seeds keep for a year or more in a tightly covered container.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.