Pumpkin seeds figure heavily in much Mexican cooking. You can buy them toasted, but toasting them is an easy enough task, and they’re arguably better when toasted fresh—especially in lard or oil. (If you’d like to avoid the mess—or the lard—you can also toast the seeds on a baking sheet in a 350°F oven or in a dry skillet as you would sesame seeds, page 596.) Ancho chiles—dried poblanos—are mild and richly flavored. You can use them freely without worrying about overpowering heat. This sauce is best served over something simple, like grilled steak or chicken.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.