Step 1 Toss 1 lb. medium shrimp, peeled, deveined, with 2 Tbsp. Cajun seasoning in a small bowl to combine. Step 2 Pulse 1 medium red or green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium onion, coarsely chopped, and 6 garlic cloves, coarsely chopped, in a food processor until combined but still … Read more
Step 1 Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook … Read more
Chicken paprikash is a classic Hungarian dish that relies on a serious scoop of paprika for both mild peppery flavor and a vibrant red color. Here that recipe’s building blocks are reimagined as a ragù, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness. Two notes for shopping. If you … Read more
Step 1 Preheat oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small) dry and season generously all over with kosher salt. Sprinkle evenly on both sides with 2 tsp. all-purpose flour. Step 2 Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, … Read more
Coriander often plays second fiddle in recipes, adding a bright note to complement other spices like cumin or caraway. But in this easy orange-salmon dinner, the spice gets to shine center stage, with orange and citrus serving to heighten its already citrusy flavor. If you have whole coriander seeds, you’ll use them ground to two … Read more
A dinner party dish ready in under an hour, using just one pan? Dreams can come true. Start by searing bone-in chicken thighs in a big skillet, then finish them in the oven for the most golden, crispy skin. Let the chicken cool on the side; meanwhile, take advantage of that glorious rendered schmaltz with … Read more
Inspired by the popular Mexican street snack, this quick soup calls for frozen fire-roasted corn to add depth and a smokiness reminiscent of grilled corn on the cob; garlic, chili powder, cilantro, lime juice, and Cotija cheese complete the flavor nod. We all know the virtues of keeping frozen produce on hand, and the fire-roasted … Read more
“Keep it simple, Susan.” That’s the theory behind this fast and fantastic beef taco bowl recipe. Who’s Susan? We don’t know. But she needed a quick dinner, so now you benefit too. For ease, we rely on a trusty Tex-Mex seasoning packet to flavor the taco meat. Prefer homemade taco seasoning? More power to you. … Read more
Step 1 Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½”-thick wedges, transferring as cut to a large bowl of cold water. Chill 30 minutes. Step 2 Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high … Read more
Believed to originate in Baja California, Mexico, circa 1950, fish tacos combine Indigenous, Asian, and European culinary traditions into one perfect bite. This extremely versatile version from Lourdes Castro is one of our favorite ways to make them on a weeknight. While Castro opts for corn tortillas, you can swap in flour tortillas if you … Read more