Some people say that Tex-Mex cooking bears no relation to Mexican. Well, tell that to me and my friend Patricia Jinich, a Mexico City native who now teaches cooking classes through the Mexican Cultural Institute in Washington, D.C. Pati and I bonded over our mutual love of Mexican food, and even though I have traveled frequently in Mexico, many of the recipes she has shared with me take me right back to my West Texas childhood or Central Texas college days. This salsa—gorgeous to behold and tart and spicy to taste-is the perfect example; its flavors are identical to those served up in little bowls on every table at the best Tex-Mex restaurants I know. It’s perfect on the Catfish Tacos with Chipotle Slaw (page 101) and Shrimp Tacos with Grapefruit–Black Bean Salsa (page 102), and it is a natural pairing with seafood. But, honestly, you can drizzle it on just about anything to decent effect. And, of course, you can just scoop it up with tortilla chips.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.