These tacos are a great way to enjoy the harvest from your late summer garden. The delicate orange-and-yellow flowers of squash plants are a prized treat through out Mexico and the southwestern United States. Squash blossoms are an ideal partner to the green chiles grown in Hatch, New Mexico, widely available in the Southwest during late summer and early fall (see Sources, page 167). If you can’t find New Mexico green chiles, you can use Anaheims, their slightly less robust California counterpart, found in produce markets throughout the country. I like to serve these tacos with a cold, citrusy beverage—margaritas for the adults and limeade for the kids. The tartness of the limes beautifully complements the warm, buttery cheese that oozes out of the taco with each bite.
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.