This recipe highlights the wonderful flavor of the fresh green chiles widely abundant at roadside stands throughout New Mexico during the late summer and all through the fall. Often the chiles are roasted on the spot in hand-turned, butane-fired drums. You can smell the roasting chiles long before you can see them. Just follow your nose to find a vendor, as the air is thick with fiery oils that can clear your head. I look forward to fall in Santa Fe every year mainly because of that nostalgic, pungent and spicy aroma I have come to love.
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.