The first time I had these tacos was as a teenager on a working ranch owned by family friends outside of Guadalajara. A cadre of cooks from the same family—grandmother, mother, daughter—ran the kitchen. I was fascinated by how they used a comal set over a wood fire to dry-roast the tomatoes. I had never seen tomatoes cooked that way, nor had I ever stood before a live fire in a kitchen, with its bright, dancing flames and the crackling of the wood. The smoky, earthy atmosphere of that kitchen permeated the sauce made with supersweet tomatoes, vibrant onions and garlic, fiery chiles, and aromatic cilantro—so different from any other tomato sauce I’d ever eaten, such a different world of flavors and techniques. That day was one of the transformational moments in my cooking life.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.