Tomatillos are a member of the nightshade family, which includes New World tomatoes and potatoes and such Old World relatives as eggplants. Although those wide-ranging kin have become familiar around the globe, tomatillos remain something of a country cousin, not much appreciated or grown outside Mexico and its neighbors to the south in Central and South America and to the north in California and the American Southwest. Tomatillos are an everyday must in Mexican cooking and dining, however, especially for one of Mexico’s great table sauces, salsa verde. Here the sauce, usually used as a dip for tortilla chips, becomes the medium for simmering meatballs. Make this recipe in summer, when tomatillos are in season. Canned versions are available, but they should be reserved for thickening chile verde and the like, much as okra is used in southern cooking.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.