You’ve done the work to make the Yucatan-Style Slow-Roasted Pork (page 66) already, so now you get to take advantage of its depth of flavor and combine it with a fiery (and I mean that) salsa and Citrus-Pickled Onions (page 19) in these vibrant tacos. This recipe makes about 1/4 cup of the salsa, and a little goes a long way, so you may have some left over. It will last for 2 weeks refrigerated in an airtight container, and you can use it on all manner of eggs and meats, and as a salad dressing base, but my favorite use might be to mash a tablespoon or two into the yolks of a half dozen hard-cooked eggs, along with mayo, for a party snack that puts the devil back into deviled eggs, for sure. (And yes, pickled onions are good on those babies, too.)
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.