Makes 5 servings
Minestrone
Makes 8 servings
Minguichi (Chile and Cheese Soup)
Makes 6 servings This soup, from Michoacán in Western Mexico, is perfect at the end of summer when the tomatoes and corn are at their best, but it’s just as flavorful in the winter, and even quicker to make from canned tomatoes and frozen corn. If you wish, you can […]
Mole Rojo Oaxaqueño (Red Oaxacan Mole)
Makes 8 servings There are more than 50 varieties of Mexican mole, but this may be the versions most Americans think of when they hear the word. Rich with flavor from dried chiles, nuts and seeds, and, yes, a bit of chocolate, this sauce is worth the effort.
Onion Soup Gratineé
Makes 8 servings
Orecchiette with Cannellini Beans and Spinach
Makes 8 servings Orecchiette is a pasta shape that lends itself well to a simple sauce like the one made here. You can choose to serve this family style or as a side dish to a serving of grilled, marinated chicken.
Paella Valenciana
Makes 5 servings
Pasta e Ceci (Pasta & Chickpeas)
Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight.
Picadillo Cubano
If you have leftovers, whip up a batch of empanada dough for picadillo empanadas.
Pickled Carrots
Makes about 3 cups This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls.
Pickled Onion and Jalapeño Relish
Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed […]
Pico de Gallo
Makes 2 cups