When I was growing up, enchiladas were a family affair. On enchilada night, my sisters and I knew we would be called upon to take our positions alongside our mom in the kitchen: one sister fried the tortillas, another dipped them in the sauce, another (usually me) stuffed them, and the last rolled and transferred them to the pan. I can never think about enchiladas without remembering all those happy times in the kitchen. Not everyone in the house loved onions as much as my dad did, so Mom had us add the onions to only half of the enchiladas. She’d stick a toothpick in the pan with the onions to mark it, and everyone could sit down to enjoy the same meal.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.