I fell for this soup on a trip to the Yucatan Peninsula, where it is a mainstay. It’s light and refreshing—a tasty first course that whets the appetite without ruining it for the main event. It’s a smart way to go if you’re serving heavier fare, such as Cheese Enchiladas with Chile Gravy (page 152) or Fiesta Chiles Rellenos (page 145) for a main course.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.