Calabacitas (Spanish for “little squashes”) is a traditional side dish that I’ve converted into a delicious taco filling that celebrates summer bounty. All squash are native to the New World and, with corn, beans, and chiles, one of the “four magic plants” (as I call them) of the Southwest. Squash and corn not only like to grow together in the garden, they have a natural ecology that helps fix the nitrogen content of the soil, and they taste wonderful when cooked together. You can add fresh or frozen baby lima beans or fresh or dried green beans here for added color and nutrition. Be sure to cook the vegetables very slowly to capture all their natural sweetness and complexity.
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.