If you have had only the fast-food variety of tacos or made them using a mix, these will come as a revelation, yet they’re quite easy to make. Top them with sour cream, any salsa (pages 610–612), Guacamole (page 22), or a combination; they are also delicious on their own. There is a wealth of variations here; if you’re not interested in frying, see the soft taco version. The chicken can be cooked by any method you like; poaching with aromatic vegetables and spices will work, along with producing a decent stock.
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.