What makes this Mexican classic special is the Pico de Gallo, a fresh, chunky salsa that also can be used as a dip for vegetables, alongside grilled meats, and to garnish tacos. Cotija is a salty Mexican cheese that is also called queso añejo. It’s fine to use canned chipotles, which are actually dried, smoked jalapeños, for this dish. If you’re using dried chipotles, cover them with boiling water, let them sit for an hour, remove the stems and seeds, and purée in a food processor or blender. Discard the soaking liquid. Serve with a pitcher of Sangría (page 248).
A generous glug of stout gives this snackable loaf a malty depth.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.