You’re probably familiar with the little tune that announces the ice cream truck is coming down the street. In Mexico, there’s a specific whistle (admittedly, not at all pleasant) that lets you know a cart with warm sweet potatoes and plantains is on its way. The purveyors wander through the streets pushing carts that steam the sweet potatoes and plantains in their skins. The whistle is the cry of the steam coming out. For this recipe, you can use either bananas or plantains. Either way, roasting heightens their sweetness and gives them a more complex flavor. If you use plantains, be sure to buy ripe ones: they look black on the outside and feel mushy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.