Flour tortillas are a mainstay of Tex-Mex cooking. You can see them rolling hot off the tortilla machines into baskets at many of the Tex-Mex restaurant chains (a show that kids love to watch), perfect for fajitas and juicy meats. One of my favorite ways to enjoy a flour tortilla is possible in Santa Fe only in August and September during the chile harvest. I’ll peel and seed a fire-roasted fresh green chile, roll it, still steaming, in a warm fresh flour tortilla, and eat it up. Such a simple treat, yet so memorable. These tortillas are very easy to make and so much fresher and lighter than any you can buy at the store. I’ve used bleached all-purpose flour for this recipe rather than bread flour. All-purpose flour has less gluten, so the dough is easier to roll out into thin tortillas that stay flat without shrinking back. As an alternative to making the dough from scratch, you can try Quaker Harina Preparada para Tortillas, a mix that contains all the ingredients in dry form that you need to make flour tortillas, including the fat. Just add water to prepare the dough. Some Hispanic markets stock it, or look for an online source.
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.