This is a very rustic, traditional recipe created for its portability. The charros, the nomadic first cowboys of Mexico and the American Southwest, traveled by horseback far from home so their food was limited to simple choices like jerky that stayed fresh on the trail. You’ll find a wide variety of commercially prepared dried beef and buffalo jerky available today, including ones flavored with chiles. Be sure to use an all-natural, preservative-free jerky with consistent color that is fresh and flexible and packaged in an airtight bag. Jerky can be rehydrated directly in boiling water, but most of the flavor will be lost in the water. A tamale steamer or vegetable steamer works well for this process.
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.