Oaxaca is a state in southern Mexico with a diverse and celebrated regional cuisine. One of Oaxaca’s best-known specialties is mole, a classic Mexican sauce that combines onions, tomatoes, chiles, fried corn tortillas, and often chocolate, which adds a rich, not sweet, deep note to the sauce. Traditionally, mole is time-consuming to make and involves many separate cooking techniques. This version is just as tasty as the original but is quick and easy to prepare. Tangy crumbled queso fresco, creamy slices of avocado, and pickled red onions provide the authentically Mexican finishing touches.
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.