A near no-brainer, as long as you have Tomato-Chipotle Salsa on hand. Even if you don’t, not a lot of trouble, and one of the best grilled chicken recipes I know. See the variations for an even faster way to make this and one that works as an appetizer. Don’t serve this, however, to people who do not like hot food. There is no taming chipotles, though most people find them delicious. You need rice here; Arroz a la Mexicana (page 517) would be ideal. Some slices of (cooling) avocado would be welcome as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.