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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.