The town of Puebla, a serene and peaceful oasis about one hour south from the congestion and commotion of Mexico City, is known for its charming inns that serve a rich array of traditional dishes. The most famous mole (the word is from a pre-Columbian language of Mexico and means a sauce that is blended with more than one chile or ingredient) originated in the kitchen of a large, wealthy Puebla convent with chocolate as its most acclaimed ingredient. But there are six other moles from the region. This filling, the green mole that uses all fresh herbs and fresh green chiles, is one of the simpler ones and the one that I usually eat for breakfast at the market—one huge bowl of chicken mole verde with fresh warm corn tortillas. Admittedly, it is a little time-consuming, but your effort will be rewarded with enough mole sauce to use for these tacos and many others. Leftover mole will keep in the refrigerator for at least a week, or you can freeze it for up to 3 months. This sauce makes a tasty complement to chicken, turkey, fish, and pork.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.