Ground nuts or seeds are the singular ingredient in the sauces known as pipiáns, which are sort of like Southwestern pestos. Peanuts, native to South America, were first used, as were pumpkin seeds, but regionally, cooks would incorporate what was available—in the American Southwest, for instance, it could be pine nuts or pecans, or wild hickory nuts in other parts of the country. The richness of the duck is perfectly complemented by this rich, complex sauce that I created to use New Mexico pecans, a wonderful local crop. It’s very versatile, a great condiment for grilled satay skewers or as a sandwich spread or a party dip. It’s much easier to prepare than it sounds—a whirl in a blender, then a quick turn in a skillet to marry the flavors.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.