Skip to main content

Chalupas

When I was a kid, chalupas were to us what PB&J is to other families. Whenever we were looking for a snack or needed a quick meal, the makings for chalupas were the first things to come out of the fridge. In fact, chalupas were the first thing my mom taught me how to cook. I know now that this is because it was all about assembling more than actual cooking. And they’re fun! Serve them family-style so that each person gets his or her own fried tortilla and can pile on beans, chicken, and any other toppings as high as desired. The effect is beautiful and dramatic.

Read More
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.