This combination of sweet shrimp and smoky chipotle has been the absolute favorite at Coyote Café for more than twenty years. The pairing of chipotle and seafood is common throughout Mexico. My most memorable (and outrageous) version was at a party thrown by Patricia Quintana, the famous Mexican chef and writer, for her birthday in her home state of Veracruz. She invited fifty chefs, food writers, restaurant owners, and winemakers to a feast spread out on a river bank where huge pots filled with enormous amounts of crayfish cooked over open wood fires. I must have eaten 200 crayfish, which were cooked with chipotles, roasted garlic, grilled tomatoes, and served with warm tortillas on wood tables and beer trays—and almost disappeared behind a mountain of shells. The shrimp are best when marinated for 1 to 2 hours—any longer is not necessary. For a deliciously smoky flavor, grill the shrimp rather than sautéing them on the stove.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.