Like many generations-old dishes, the origins of chiles rellenos are fuzzy. Indigenous cooks in what’s now Mexico and Central America have charred and stuffed chile peppers for centuries. According to one popular story, the dish rose to prominence in Mexico in 1821. As the legend goes, nuns in a Puebla convent served stuffed peppers beneath … Read more
The briny juices of fresh clams create the sauce for spaghetti alle vongole, a classic Italian seafood pasta dish from Naples. The first written recipe is generally credited to 19th-century Neapolitan aristocrat Ippolito Cavalcanti, though many historians believe cooks used Adriatic seafood in broths and soups as early as the 17th and 18th centuries. For … Read more
Practiced hosts know the truth: Pork shoulder recipes take the stress out of even the biggest party. The large-format cut of meat is forgiving and flavorful, scaling well to feed a group without any extra effort. And while pulled pork sandwiches may come to mind first and foremost, there’s a lot more you can do … Read more
If this isn’t the world’s best potato salad recipe, it’s certainly a strong contender. Created by legendary New Orleans chef Leah Chase, the dish gets its subtle kick from white rather than black pepper. The type of potato you choose will have the biggest effect on your potato salad: Russet potatoes will break down a … Read more
In hot weather, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This version is more saucy than brothy thanks to the inclusion of nutty tahini and savory miso, which add both body and flavor. You can top your bowl with whatever vegetables or crunchy bits you have on hand (grated carrots, sliced … Read more
Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over … Read more
Step 1 Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1″ piece ginger, peeled, finely chopped, … Read more
Long hot peppers, in season from late summer through early fall, are worth seeking out at the farmers market for their bright green color and earthy heat. These mildly spicy Italian long hot peppers make a great sweet-and-sour toast topper or sandwich stuffer, but the way we love them most is dragged through a nutty, … Read more
Cooking ribs can be intimidating, but within this recipe, chef Sam Fore employs a foolproof, hands-off cooking technique that ensures remarkable tenderness and flavor. First, she seasons the ribs in a peppy blend of curry powder, garlic, ginger, turmeric, red pepper flakes, and lime zest. Then she tightly wraps the seasoned ribs in a foil … Read more
This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy liquid—in this case, a mix of cornstarch and water that mimics the viscosity of pasta cooking liquid. … Read more