Charred Romaine with Tomatillo DressingMichael Graydon
Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
A slow-simmering, comforting braise delivering healing to both body and soul.