This satisfying chowder is sweetened with summer corn and made extra-creamy by adding the milky starch from the cobs.
Cooks' note:
Chowder, without scallions, can be made 3 days ahead and chilled, covered. Stir in scallions before serving.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?