By cooking the nopales—the flat paddles of the prickly pear cactus—at a controlled temperature in a sturdy self-sealing plastic bag (en bolso), we are able to infuse flavors slowly into the nopales and preserve a firmer texture and bright green color. The process is something like the restaurant technique sous vide (French for “under vacuum”), where food is vacuum packed, then cooked in a water bath to ensure even heat. You can’t squeeze out all the air from a self-sealing plastic bag as with true sous vide, but this home adaptation still works well. You can find fresh nopales with spines removed at Hispanic markets, chain supermarkets located in Hispanic communities, or some specialty produce stores. The briny tartness of the vegetable escabeche (pickled vegetables) is balanced by the creaminess of the queso fresco, a slightly salty Mexican cheese that is similar in taste and texture to feta.
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.