In many Mexican marketplaces and town plazas, the aroma of garlic soup wafts from nearby restaurants, beckoning as you shop, promenade, or just wander and gawk. It’s an ancient soup, dating from the time the Moors introduced a brothy concoction to the Iberian Peninsula, which the locals thickened with pulverized almonds (Chicken and Almond Meatballs in White Gazpacho, page 115). In the New World, the soup was re-created to include tomatoes and dried chiles. That rendition came to be embraced by lovers of Latin fare from the coast of Spain to the zocalos of Mexican towns to the American cities of the Pacific coast. It is an ardently delicious, deep red, beautiful soup that brings with it a blessing of health to the diners, and is blessedly easy to make.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.