There was always a roast chicken in our fridge when I was growing up—but I’d be lying if I said my mom cooked it. There was a wonderful rotisserie place a few blocks from my house and they would deliver a succulent roast chicken, fresh salsa, homemade tortillas, and frijoles charros (like the frijoles on page 155 but with tons of bacon in the mix). We’d all stand around the kitchen table and make soft tacos, adding a few slices of avocado. We used leftovers for chicken salad, flautas (rolled up and fried chicken tacos), or tostadas (fried tortillas spread with refried beans, topped with shredded chicken, shredded iceberg lettuce, crema, salsa, avocado slices, and, in my house, a drizzle of olive oil and red wine vinegar). This recipe is so easy and yields such a flavorful, succulent chicken that I doubt any rotisserie place in your neighborhood can rival it. And I doubt you’ll have leftovers. But if you do, go to town with tortillas, beans, avocado, and any of the salsas in this book and make tacos.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.