Puffy tacos have become modern-day icons of the San Antonio food scene. You can find the meat-filled, deep-fried corn tortillas throughout the Alamo City and—believe it or not—on the baseball field, too, where Henry, the Puffy Taco, serves as a mascot for the San Antonio Mission, a minor league team. I propose a build-your-own puffy taco party, where guests crowd into the kitchen to feast on hotfrom-the-skillet tacos stuffed with bison chili, a dab of guacamole, and whatever other fixings you set out. Ask friends to act as revolving fry cooks, so nobody gets stuck by the stove for too long, and in the meantime, assign others to shake up batches of Silver Bullet Margaritas (page 175). Diana Barrios Trevino, friend and the restaurateur behind San Antonio’s La Hacienda de los Barrios, gave me permission to use her famous puffy taco recipe. It was the recipe that beat TV chef Bobby Flay in a puffy taco “throwdown” staged for Flay’s popular Food Network show. If you can find fresh masa dough, use it to make the tortillas. Otherwise, dried masa mix will work just fine.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.