The combination of sweet, lightly smoked corn and rich, earthy mushrooms is one of the great flavor marriages of Mexican food. In this filling, inspired by one of my favorite salsa recipes in The Great Salsa Book, the fresh corn kernels are dry-roasted to capture the sweet corn flavor and infuse them with an appetizing, smoky perfume. Dry roasting is one of the great culinary techniques that give Mexican cuisine its distinctiveness and meaning, and one easily mastered at home. Very simply and effectively, it intensifies and concentrates flavors and imparts the smoky, primordial quality that is characteristic of so many Mexican dishes. Beyond corn, the technique is also used for garlic, tomatoes, and onions, for fresh and dried chiles, and for seeds and nuts.
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.