It’s the crunchy contrast of hard shell and moist filling that does it for fans of fried tacos. Throughout the book are traditional and innovative fillings that make perfect partners to crispy fried tortillas. Try the take-out standard updated and refined as Classic Ground Beef with Guajillo Chiles (page 92), the smoky Tex-Mex allure of Barbecued Brisket (page 99), the fusion appeal of Thai Shrimp (page 59), or the unexpected meatiness of Portobello Mushrooms with Chipotle (page 24). These are just a few of the recipes that let you bring home the crunch without a trip to the drive-through. You can purchase ready-to-fill crispy corn taco shells at most grocery stores. As the shells can quickly get stale and go rancid, buy them at a store with a very high turnover and buy just the amount you need for a meal, as they don’t keep well. Of the national brands that I’ve tasted, those made by Taco Bell were the best and most reliable. With not much effort, though, you can make taco shells that are tastier, fresher, and crisper than any you can buy and in just the size you need. And you don’t even have to use tortillas. Wonton skins and egg roll wrappers, available at almost any supermarket, fry up into delicious shells ready for filling.
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.