Keep in mind that your refried beans are only as good as the beans with which you begin. If you want really flavorful refried beans, you must start with homemade beans, such as the recipe I provide on page 78. Those make especially good refried beans since they have a good amount of broth, which reduces during cooking and provides an incredible depth of flavor. In a bind, you can use canned beans—just keep in mind that you will not achieve the same intensity of flavor.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.