Simmer

This smoky chipotle and tomatillo salsa is an excellent dipping sauce for crudités or tortilla chips, or you can spoon it on top of tamales. You can use more chiles for a spicier sauce.

The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that's remarkably dynamic. 

This barbecue sauce recipe combines bright ginger and sharp Dijon mustard.

Avocado leaves are the aroma of Oaxaca, and they are the main flavor in this indispensable staple. So many things can be created out of this little bean paste flavored with anise-y avocado tree leaves. It is the base for memelas, tlayudas, molletes, enfrijoladas, and so much more. Growing up, we stopped at the market in Tlacolula—a small village located near Oaxaca City—just to buy the paste, already made, in little plastic bags. You buy some tasajo, you grill it, you get some fresh tlayudas, some salsa, and then you spread some of this paste all over your tortilla like it is a savory cake frosting.

Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

To make delicious iced chai, finely grind the spices to extract their flavors, then simmer the spices and tea in milk to fully hydrate them.

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It’s pivotal for casseroles, such as lasagna (page 126) or the green bean dish (page 125) that falls on so many Thanksgiving menus. It’s the halfway point to sausage gravy (page 122) or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.