Here’s how you really make cochinita pibil: Dig a pit and build a large wood fire in it. Cover the wood with rocks. When the rocks crack, they’re ready. Rub the pork as directed here, then wrap it in banana leaves. Put in the pit, then cover with leaves and douse the whole thing with water. Cover the pit. Let sit for a day or so. Eat. Or try my method, which is not bad at all.
A generous glug of stout gives this snackable loaf a malty depth.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.