This classic Mexican soup develops its flavors from a series of techniques: braising, roasting, toasting, and frying. The soup itself is fabulous, but this dish is really elevated by the garnishes. Put them out in bowls and let guests help themselves to whatever they want. The soup is best when made one day in advance to allow the flavors to come together. If you can’t wait, be sure to save some for the next day so you can see how much better it gets.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.