My brother Pedro loves anything with mango and chile, and he’s not alone. It has become one of the most common combinations in sweets in Mexico; in fact, when you eat fresh mango, powdered chile of some kind is always on the table. I wanted to do something in this book just for him, but I am sure he won’t mind sharing (that’s the kind of guy he is). The chile powder you use is a matter of taste. It isn’t just about the heat; it’s also about the flavor. I particularly like the piquín chile from Oaxa ca, but feel free to substitute it for ground guajillo, chipotle, or your personal favorite.
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.