Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aïoli is well worth the effort: The heavenly VeraCruz Corn (page 151) depends on it. And drizzle it over the Flautas (page 93) in place of the tomatillo-avocado sauce.
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.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.