Posole (pronounced poh-SO-lay), a Mexican soup adopted by northern New Mexico, is all about the hominy—bloated corn kernels softened with an alkali. Purists will cook their own from dried corn, but canned hominy is a terrific pantry staple for making a quick soup. Pork is the traditional meat for posole, but we like it with cheater chicken and beef as well. Serve posole in big bowls with a side of thinly shredded cabbage, diced onions, chopped tomato, a crisp tostado to crumble in the soup, and a lime wedge. Punch it up with a little hot sauce. Every time we make a batch, Min always says we should make this more often.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.