While these are definitely a contemporary take on a Mexican classic, vegetable enchiladas are as satisfying and flavorful as any meat version. The preparation takes some time, but they’re a cinch to assemble. My advice is to make the sauce a day in advance or to start this early in the day before you get too hungry. The only difficult part about this recipe is deciding what vegetables to leave out. There are countless choices, but I’ve narrowed it down to a tasty combination that works well with the mildly spicy sauce. Substitute or add your seasonal favorites, including—but not limited to—chayote squash (known as mirliton in New Orleans), corn, yellow squash, pumpkin, eggplant, and so forth. If you want to fire up the grill, that’s another great way to prepare the vegetables. Just keep the veggies in large pieces, brush them with a little olive oil and seasoning, and grill a few minutes on both sides; then cool them and cut into smaller pieces. You also have a number of cheeses to choose from, such as white cheddar, Monterey Jack, and pepper Jack.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.