The vibrant flavors of Mexico pop in these balls that we created for a Cinco de Mayo party. Pork meatballs get a kick from a splash of tequila, the smoky heat of ancho and guajillo chiles, along with a fragrant touch of cinnamon and cumin, reminiscent of carnitas, the traditional Mexican spiced, braised pork. Serve these with Salsa Roja (page 66). To serve alongside margaritas, try them as mini balls.
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.