The town of Puebla, a serene and peaceful oasis about one hour south from the congestion and commotion of Mexico City, is known for its charming inns that serve a rich array of traditional dishes. The most famous mole (the word is from a pre-Columbian language of Mexico and means a sauce that is blended with more than one chile or ingredient) originated in the kitchen of a large, wealthy Puebla convent with chocolate as its most acclaimed ingredient. But there are six other moles from the region. This filling, the green mole that uses all fresh herbs and fresh green chiles, is one of the simpler ones and the one that I usually eat for breakfast at the market—one huge bowl of chicken mole verde with fresh warm corn tortillas. Admittedly, it is a little time-consuming, but your effort will be rewarded with enough mole sauce to use for these tacos and many others. Leftover mole will keep in the refrigerator for at least a week, or you can freeze it for up to 3 months. This sauce makes a tasty complement to chicken, turkey, fish, and pork.
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.