This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalapeños) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture — just right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table.
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.