Cuitlacoche is a fungus that makes corn kernels swell to ten times their normal size, turning them an inky black color. Its smoky-sweet flavor is a cross between corn and mushroom. I grew up eating cuitlacoche stuffed in a quesadilla or in a squash blossom. It’s a delicious, earthy addition to everything from quesadillas to empanadas. If you can’t find canned cuitlacoche in your local Latin market, substitute sautéed wild mushrooms for an equally delicious result.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.