This green rice is the side dish that we have used at the Coyote Cantina for over twenty years. Its bright balance of herbs and chiles works well with almost every dish because it is not the usual “red-chile Mexican rice.” It tastes of pureed vegetables and chiles, but doesn’t overpower some of the milder tacos. And as most tacos contain smoky grilled flavors, this rice provides a fresh accent, rather than duplication of what’s already there.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.