“The Valley” is what we, in Texas, call the Rio Grande Valley. It’s located on the southernmost tip of the state, bordering Mexico, and it’s where Sandy grew up. The Valley is a melting pot of American and Mexican cultures, and is known for its festivals, architecture, and cuisine. So when Sandy talks about comfort food, she thinks of dishes that are often heavily influenced by traditional Mexican flavors. Arroz con Pollo (rice with chicken) is one of her favorites. Many Spanish-speaking countries claim this dish, so there are many different ways to prepare it. This particular recipe is served up Valley style and is uniquely Texan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.