In Spanish, carnitas means “little meats,” and this is probably the most popular taco in Mexican cuisine. The pork pieces are succulent, juicy, and rich with a browned crust from frying—perfect for tacos. The best places in Mexico for this taco are at carnitas restaurants. Every town has one or more, some open only on weekends. You’ll see huge cauldrons—thirty gallons or more—of boiling pork fat holding whole pork loins, shoulders, and other big cuts like ribs. The chef closely monitors the frying temperature, pulling out the meat at just the right moment—when cooked, but still juicy. Customers say which cut they want and how much, always getting a mixture of lean and fatty meats, which make better tacos. The meat is weighed and chopped. Once you’ve paid, you take your carnitas to a table set up with fresh tortillas and bowls of salsa. Order a couple of cold beers and you are in taco heaven. This recipe is much simpler and easier, and the carnitas are great.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.