Carne Asada
Skirt steak marinated in citrus, garlic, chiles and cilantro, grilled over high heat and sliced thin for tacos with onion and lime.
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Skirt steak marinated in citrus, garlic, chiles and cilantro, grilled over high heat and sliced thin for tacos with onion and lime.
Tall, tender buttermilk pancakes with crisp golden edges, made from pantry staples in about half an hour.
Fresh mozzarella, ripe tomatoes, basil and pesto pressed in crusty ciabatta until melty, finished with a drizzle of sweet balsamic reduction.
Cremini mushroom caps filled with Italian sausage, cream cheese, garlic, herbs and parmesan, baked until golden and juicy.
Bright, creamy lemon spaghetti tossed with butter, a splash of cream, parmesan, and lots of lemon zest. A 25-minute pantry dinner.
Tender white fish simmered in a tangy, gently spicy coconut gravy with Kashmiri chilies, coriander, tamarind and a hint of turmeric.
A creamy, thyme-scented filling of potatoes, mushrooms, carrots and peas enriched with Gruyere, baked under a flaky, deeply golden puff pastry lid.
Moist, warmly spiced layers packed with carrots and toasted walnuts, sandwiched and covered in tangy cream cheese frosting.
A smoky, chili-spiced beef, bean and corn filling baked under a tender cheddar cornbread crust in a cast-iron skillet. Hearty, cozy and weeknight easy.
Soft, buttery cinnamon rolls assembled the night before, baked fresh in the morning and finished with tangy cream cheese icing.
Jumbo pasta shells filled with lemony spinach and ricotta, nestled in a quick garlic tomato sauce and baked under melted mozzarella.
Crisp romaine tossed in a garlicky, anchovy-rich homemade Caesar dressing with golden garlic croutons and plenty of parmesan.
Tender chunks of chuck braised low and slow in red wine and beef broth with potatoes, carrots and peas for a rich, spoon-coating stew.
Juicy, deeply seasoned chicken soaked overnight in buttermilk and fried in a craggy, spiced flour crust that stays crunchy long after it cools.
Chewy, glossy homemade bagels with asiago cheese kneaded into the dough and baked into a crisp, golden, lacy crust on top.
Thick bone-in ribeyes roasted low and slow, then seared in a ripping-hot skillet and basted with garlic herb butter for edge-to-edge pink.
A buttery graham cracker crust filled with a tangy, creamy key lime custard and crowned with lightly sweetened whipped cream.
Lemony, herby tuna salad with crunchy celery and pickles, topped with sharp cheddar and griddled on sourdough until golden and bubbly.
Creamy, tangy deviled eggs with a smooth mayonnaise and Dijon filling, a touch of pickle brine and a dusting of smoked paprika.
Sichuan street-food noodles with crispy seasoned pork, a nutty sesame and chili oil sauce, tingly Sichuan pepper, and tender bok choy.
Saffron-scented Spanish rice cooked in a wide pan with shrimp, mussels, clams and squid, finished with a crisp, caramelized socarrat.
Thick slabs of halloumi grilled until golden and squeaky, served over charred zucchini, peppers and red onion with a punchy fresh-herb chimichurri.
Chewy in the middle, crisp at the edges and loaded with chocolate. The cookie-jar classic, done right.
Egg noodles, tuna, mushrooms and peas in a creamy homemade cheddar sauce with a bright hit of lemon, finished with a crunchy parmesan panko topping.