“Red or green?” means what color chile sauce do you prefer? It’s the usual question posed to anyone ordering a main course in traditional New Mexican restaurants. This is my version of the favorite cooked green chile sauce served with just about everything in New Mexico and other parts of the Southwest. It pairs well with all kinds of dishes, from eggs to roast beef. Make it hot or hotter by the type of chile you use—up to you. I prefer the fall chiles, roasted when they are turning red from green and a little sweeter.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.