After moving from Austin to Boston, I would periodically get such a jones for Tex-Mex food that nothing would satisfy it but a casserole dish full of enchiladas stuffed with chunks of smoked turkey and slathered in a spicy-sweet green mole sauce. They had been a favorite of mine at Z’Tejas, at the time a funky place on 6th Street, but now a small chain with outposts in Texas, Utah, California, Arizona, and Washington State. I was thrilled when the Austin American-Statesman ran a recipe for the enchiladas a few years after I left town. It enabled me to invite over a mix of fellow Tex-pats and native New Englanders and have everyone marveling at the revelation that is a chocolate-free mole sauce. All these years later, the revelation for me was how easily they morphed into soft tacos, still with that unusual combination of smoked turkey breast and mole verde. For this, the smoked turkey should be cut from a very thick slice, so either buy a whole or half smoked breast yourself and cut it from there, or ask your deli to custom-cut a 1/2-inch slice or two.
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.