A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro.
Tamales are delicious, but forming them is a small pain in the culo. This baked tamale pie, know as a cazuela de tamal in Mexico, is the solution: all the joys of tamales with not nearly as much work.
This almond cake may be healthy, at least as far as desserts go, but that's just an incidental benefit. What matters most is how light, tender, and delicious it is. The secret to its success: beating the egg whites properly. Here's how.
These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Crunch.
We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts.
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket.
Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top.
The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes.
While I'd never eaten a Frito salad before this week, I am very familiar with bean-heavy taco salads. These I'd eat as a teenager, convinced that they were healthier than tacos themselves, even when decorated with several handfuls of tortilla chips. Lisa Fain's Frito salad in her new cookbook, The Homesick Texan's Family Table, is much better than those salads I ate as a kid.
I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love a two-bite chorizo taco much. One of my favorite dishes to order at these restaurants was the enchilada platter, drenched in red sauce and smothered in melty Mexican blend cheese.
When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation.
At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius.
Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference.