If you’ve ever visited Oaxaca, my favorite state in all of Mexico, undoubtedly you have seen people walking around with cones or cups filled with fluorescent green sorbet. I try to stay away from colorings, especially when it comes to fruit preparations, but if you can get past the scary color, you’ll discover a surprisingly refreshing flavor. The color may not be subtle, but the flavor is, and lime is one of the most popular flavors in Oaxaca. Try to select very green small limes, because they tend to have the best flavor. Be sure to wash and dry them very well. Although the original recipe doesn’t call for fresh lime juice, I find that a little bit balances the sweetness of the sorbet and adds another layer of flavor.
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.