These tacos are a great way to enjoy the harvest from your late summer garden. The delicate orange-and-yellow flowers of squash plants are a prized treat through out Mexico and the southwestern United States. Squash blossoms are an ideal partner to the green chiles grown in Hatch, New Mexico, widely available in the Southwest during late summer and early fall (see Sources, page 167). If you can’t find New Mexico green chiles, you can use Anaheims, their slightly less robust California counterpart, found in produce markets throughout the country. I like to serve these tacos with a cold, citrusy beverage—margaritas for the adults and limeade for the kids. The tartness of the limes beautifully complements the warm, buttery cheese that oozes out of the taco with each bite.
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.