Calabacitas (Spanish for “little squashes”) is a traditional side dish that I’ve converted into a delicious taco filling that celebrates summer bounty. All squash are native to the New World and, with corn, beans, and chiles, one of the “four magic plants” (as I call them) of the Southwest. Squash and corn not only like to grow together in the garden, they have a natural ecology that helps fix the nitrogen content of the soil, and they taste wonderful when cooked together. You can add fresh or frozen baby lima beans or fresh or dried green beans here for added color and nutrition. Be sure to cook the vegetables very slowly to capture all their natural sweetness and complexity.
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.