The Sonoran landscape is riddled with mesquite trees, wild chile bushes, and barbecue pits. Not surprisingly, the Sonoran people are known for their fiery barbecued meats. Children and grownups alike gather wild chiltepin chiles from the bosque—the forested banks of rivers and streams—and sell them in the markets or next to the serious speed bumps in the road where you must slow down or lose your transmission. This recipe is typical of ranch-style cooking in northern Mexico except that a modern indoor oven replaces the traditional wood-fired barbecue pit. This recipe makes enough for a crowd. To halve, use two and a half pounds bone-out pork butt or four pounds country-style pork ribs, and halve the remaining ingredients, adjusting the cooking time accordingly. Note that the pork must marinate overnight.
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.