Oaxaca is a state in southern Mexico with a diverse and celebrated regional cuisine. One of Oaxaca’s best-known specialties is mole, a classic Mexican sauce that combines onions, tomatoes, chiles, fried corn tortillas, and often chocolate, which adds a rich, not sweet, deep note to the sauce. Traditionally, mole is time-consuming to make and involves many separate cooking techniques. This version is just as tasty as the original but is quick and easy to prepare. Tangy crumbled queso fresco, creamy slices of avocado, and pickled red onions provide the authentically Mexican finishing touches.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.