This combination of sweet shrimp and smoky chipotle has been the absolute favorite at Coyote Café for more than twenty years. The pairing of chipotle and seafood is common throughout Mexico. My most memorable (and outrageous) version was at a party thrown by Patricia Quintana, the famous Mexican chef and writer, for her birthday in her home state of Veracruz. She invited fifty chefs, food writers, restaurant owners, and winemakers to a feast spread out on a river bank where huge pots filled with enormous amounts of crayfish cooked over open wood fires. I must have eaten 200 crayfish, which were cooked with chipotles, roasted garlic, grilled tomatoes, and served with warm tortillas on wood tables and beer trays—and almost disappeared behind a mountain of shells. The shrimp are best when marinated for 1 to 2 hours—any longer is not necessary. For a deliciously smoky flavor, grill the shrimp rather than sautéing them on the stove.
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.