In the meat section of Mexican markets are large trays of pork or beef sitting in a thick red chile sauce that acts as both tenderizer and flavoring. This is carne adovada. At home, the mixture is slow-cooked into a stew along with additions like posole and vegetables. The chile sauce is a link back to the days before refrigeration, when chiles were used at the market as a preservative. Bueno Foods makes a delicious sauce using New Mexican red chiles that is perfect for this recipe (see Sources, page 167).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.