I first tasted this drink in Tabasco, where they grow some of the best cacao, and fell in love with it. It’s traditionally made with freshly ground toasted cacao beans, but in this recipe I call for I cocoa powder because it’s more readily available. Pinole is a flour made from toasted dried corn kernels. It has a wonderful nuttiness and is often mixed with cinnamon and sugar and stirred into water or milk for a delicious beverage. You can find it at specialty grocery stores and online. In Mexico, many people think the natural sweetness of the corn is enough, but I included sugar in this recipe because I think it’s more of an acquired taste. Honey is also quite nice in this beverage, so substitute it for the sugar if you prefer.
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.