This is a very rustic, traditional recipe created for its portability. The charros, the nomadic first cowboys of Mexico and the American Southwest, traveled by horseback far from home so their food was limited to simple choices like jerky that stayed fresh on the trail. You’ll find a wide variety of commercially prepared dried beef and buffalo jerky available today, including ones flavored with chiles. Be sure to use an all-natural, preservative-free jerky with consistent color that is fresh and flexible and packaged in an airtight bag. Jerky can be rehydrated directly in boiling water, but most of the flavor will be lost in the water. A tamale steamer or vegetable steamer works well for this process.
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.