The combination of sweet, lightly smoked corn and rich, earthy mushrooms is one of the great flavor marriages of Mexican food. In this filling, inspired by one of my favorite salsa recipes in The Great Salsa Book, the fresh corn kernels are dry-roasted to capture the sweet corn flavor and infuse them with an appetizing, smoky perfume. Dry roasting is one of the great culinary techniques that give Mexican cuisine its distinctiveness and meaning, and one easily mastered at home. Very simply and effectively, it intensifies and concentrates flavors and imparts the smoky, primordial quality that is characteristic of so many Mexican dishes. Beyond corn, the technique is also used for garlic, tomatoes, and onions, for fresh and dried chiles, and for seeds and nuts.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.