For those who don’t speak Tex-Mex, chile gravy is a smooth sauce made with reconstituted dried chiles, broth, flour or some other thickener, and fat. The canned version—enchilada sauce—is stacked in grocery aisles all over the country. It’s worth the effort to make homemade, though, because fresh chile gravy is about as far from the canned stuff as Texas is from Toronto. I serve my cheese enchiladas topped with gravy, diced yellow or sweet onions, and sides of refried beans (page 161) and Rosa’s Mexican Rice (page 161).
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.