Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aïoli is well worth the effort: The heavenly VeraCruz Corn (page 151) depends on it. And drizzle it over the Flautas (page 93) in place of the tomatillo-avocado sauce.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.