A giant platter of flautas is a stunning sight on a table, and the contrasting flavors and textures make it a fabulous eating experience as well. Chicken is rolled in corn tortillas and fried until crispy. The flautas are arranged on a platter, topped with a beautiful, pale green sauce that is at once silky and tart, drizzled with luscious Mexican sour cream, and sprinkled with creamy queso fresco. The result is a crunchy, creamy, and chewy burst of divine flavor. Mexican sour cream or crema is the Mexican version of crème fraîche, and both are milder versions of American sour cream. You can find crema in the refrigerated section of grocery stories that carry Latin ingredients. Crème fraîche is thicker, so if you use it instead, stir it well to loosen the consistency before drizzling.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.