I love the Southwest of the United States and the foods of that region. This recipe features three ingredients borrowed from its Native American culture: corn, beans, and peppers. Here, the stew is made with vegetable stock, but you can also use chicken stock. Wood-roasted pork shoulder or chicken can be shredded and added to the dish for an even heartier meal. The heirloom beans come from my friend Steve Sando’s company, Rancho Gordo. You can substitute other dried beans, but the flavor will be best if you use Rancho Gordo beans (see Resources). The stew can be made a day ahead and reheated just before serving. Any leftovers are terrific as a filling for tamales or enchiladas.
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.