This recipe makes use of nopales cooked sous vide—under vacuum, a technique from the professional kitchen that I’ve modified here for home cooks (see also Nopales en Bolso with Vegetables Escabeche, page 28). Nopales—cactus leaves—have a wonderful texture and fresh flavor almost like fresh green beans or green squash. In Mexico, they grow wild everywhere, available for the picking. The most amazing place to see nopales is at the central market of Mexico City, one of the truly great markets of the world. Arranged in circles are huge, round burlap bags, five feet tall by four feet wide. Each bag holds hundreds of nopales, and workers handle sixty to seventy-five bags simultaneously. Women whittle away at mountains of nopales with long, sharp knives, trimming off their sharp spines in seconds while gossiping with their neighbors, stopping only to sell to shoppers. The enormous amount of nopales sold underscores how important they are to the daily diet.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like coconut lentil soup and chicken stroganoff.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.