Like Mexico’s better-known culinary exports—guacamole, tacos, and tequila—Mexican-style corn (elote) is finding its place in restaurants, street carts, and home kitchens across North America. Given how available the ingredients are and how quickly it can be prepared, it’s no wonder that it’s a new favorite. Grilling lends an earthiness to the corn, but if grilling is not an option, boil it instead. It’s worth seeking out cotija, a Mexican cow’s-milk cheese, but in a pinch, Parmesan or feta will do.
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.