My brother Pedro loves anything with mango and chile, and he’s not alone. It has become one of the most common combinations in sweets in Mexico; in fact, when you eat fresh mango, powdered chile of some kind is always on the table. I wanted to do something in this book just for him, but I am sure he won’t mind sharing (that’s the kind of guy he is). The chile powder you use is a matter of taste. It isn’t just about the heat; it’s also about the flavor. I particularly like the piquín chile from Oaxa ca, but feel free to substitute it for ground guajillo, chipotle, or your personal favorite.
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.