Tongue—la lengua, in Spanish—is a very popular food in Mexico, especially in the central and northern parts of the country, where good grazing land supported a large ranching culture. On ranches, most prime cuts are sold to markets, and the lesser cuts, like tongue, are cooked for the ranch hands. The use of tongue and other secondary cuts of meat, often overlooked, is at the core of peasant cooking. Made rich with brines, marinades, chiles, complex spice mixtures, and rich accompanying sauces, these preparations are some of the most flavorful in all of Latin American cuisine. Tongue is naturally succulent, but needs slow cooking to become really tender and luscious. The flavor is pretty neutral, so this filling has lots of additions to spice it up. A bright salsa is the finishing touch, much like the hot spicy-sweet mustard that was slathered on the tongue sandwiches that I used to eat at my old neighborhood delicatessens.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.