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The secret to this quick, easy weeknight chile verde recipe is using ground pork instead of pork shoulder. It comes together in under an hour. Use the broiler to char the tomatillos and roast the garlic to create the sweet, smokey base. More

You can use store-bought tortilla chips and salsa verde for this dish, but I strongly recommend making your own. More

Note: You can use store-bought salsa verde if you'd like. Masa harina is dehydrated corn meal treated with lime. It can be found in most Latin grocers or large supermarkets. I use the Maseca brand, which is sold near the... More

The tomatillos, onion, and garlic cloves are roasted and then blended with the rest of the sauce ingredients. Then all you have to do is grill the tuna steaks. Be sure not to overcook them. Much like regular steaks, it seems like a crime to cook them past medium rare. More

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I am astonished I haven't written about this recipe before. It's probably my favorite enchilada variation—it's comforting, soothing, and wildly addictive. For help I turned to Rick Bayless's Fiesta at Rick's (one of our favorite cookbooks of 2010) and I'm really glad I did. He replaces the normal shredded chicken with roasted vegetables. More

One of my favorite meals in the world is Leo Maya's Chicken with Green Sauce, a recipe Mario Batali shared with Serious Eaters a few years ago. It's simple, direct, and aggressive. Tomatillos are blended up with lime juice, cilantro, and serranos, then poured into a large pot with a chicken thighs. It's a perfect dish for those tired of bland chicken dishes. More

[Photographs: Chichi Wang] White flint corn. Home for me is Northern New Mexico. This time of year the canyons are blanketed in snow, the streams frozen solid in quiet ravines. New Mexicans, an ornery but kindhearted bunch, keep warm by... More

[Photograph: Blake Royer] After Nick praised Rick Bayless so thoroughly yesterday as the most reliable authority on Mexican cuisine, I hungrily went straight to my copy of Mexican Everyday in search of a recipe for dinner. It is his most... More