After moving from Austin to Boston, I would periodically get such a jones for Tex-Mex food that nothing would satisfy it but a casserole dish full of enchiladas stuffed with chunks of smoked turkey and slathered in a spicy-sweet green mole sauce. They had been a favorite of mine at Z’Tejas, at the time a funky place on 6th Street, but now a small chain with outposts in Texas, Utah, California, Arizona, and Washington State. I was thrilled when the Austin American-Statesman ran a recipe for the enchiladas a few years after I left town. It enabled me to invite over a mix of fellow Tex-pats and native New Englanders and have everyone marveling at the revelation that is a chocolate-free mole sauce. All these years later, the revelation for me was how easily they morphed into soft tacos, still with that unusual combination of smoked turkey breast and mole verde. For this, the smoked turkey should be cut from a very thick slice, so either buy a whole or half smoked breast yourself and cut it from there, or ask your deli to custom-cut a 1/2-inch slice or two.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.