A Southwest twist on the old classic of grilled cheese, this version is spicier and good comfort food. In the Southwest, the Spanish word rajas (slivers) has come to mean slim strips of cooked chile peppers or sweet bell peppers, here lifted with aromatic spices, a buttery cream, and slightly tangy cheese. When spooned into smaller tortillas, this enticingly rich filling makes a great appetizer or hors d’oeuvre taco. For a heartier snack, add chicken or beef. Large or small, with or without meat, they’ll go as fast as you can make them. To reduce the heat level of this dish, leave out the seeds from the jalapeños.
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.