I grew up fully immersed in the rich culinary culture and history of Mexico and Texas. It took many years for me to realize that there was literally a whole world of food and culture beyond what I knew so well. When it began to dawn on me, I set out to discover what a meal without tortillas, cheese, and Mexican rice would look like. I longed to begin my new education with the most “American” thing I could think of. And, I ask you, what is more American than meat loaf? This is the first recipe that opened my eyes to cooking meat in a completely different way. It’s the same meat loaf I make to this day.
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.