Unknown to the majority of this country, the green chile cheeseburger is a beloved culinary treasure of New Mexico. Having been there and sampled my share, I know exactly why New Mexicans love it as they do, and that’s why I had to bring my own version to New York. With its fresh bite, the Hatch chile is a favorite in New Mexico, where there is a whole festival celebrating the hometown crop. I like to add some heat to my green chile relish with roasted serranos and use milder, peppery poblano chiles to round out the mix. Tossing the chiles with acidic red wine vinegar and vibrant cilantro ensures a nice freshness to balance the creamy, decadent cheese sauce. Add some bright color and flavor with pickled red onions and some salty crunch with blue tortilla chip crumbles, and you’ve got a burger worth serving to even the toughest New Mexico critics.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.