What makes this Mexican classic special is the Pico de Gallo, a fresh, chunky salsa that also can be used as a dip for vegetables, alongside grilled meats, and to garnish tacos. Cotija is a salty Mexican cheese that is also called queso añejo. It’s fine to use canned chipotles, which are actually dried, smoked jalapeños, for this dish. If you’re using dried chipotles, cover them with boiling water, let them sit for an hour, remove the stems and seeds, and purée in a food processor or blender. Discard the soaking liquid. Serve with a pitcher of Sangría (page 248).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.