Native to North America, turkey has always been a celebratory bird (or at least it was celebrated by those who dined on it). Turkey (guajolote, in Spanish) was used for special feasts in pre-Columbian times and was a favorite food of the American Indians. In Mexico today, turkey in mole is still the preferred holiday dish. For Thanksgiving dinner one year at Coyote Café, we raised almost thirty wild turkeys (so much better than the modern domesticated turkey) on open ranchland so they were free to go anywhere and eat anything. The flavor of those turkeys was magnificent! This recipe is a tempting taste of what awaits any traveler to Oaxaca or Puebla, two of the great Mexican mole capitals. Commercially produced mole sauces are widely available throughout most major grocery store chains in the United States. We have used turkey breast for this recipe, but any part of the turkey will work. Note that the turkey must marinate overnight before cooking.
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.