Ground nuts or seeds are the singular ingredient in the sauces known as pipiáns, which are sort of like Southwestern pestos. Peanuts, native to South America, were first used, as were pumpkin seeds, but regionally, cooks would incorporate what was available—in the American Southwest, for instance, it could be pine nuts or pecans, or wild hickory nuts in other parts of the country. The richness of the duck is perfectly complemented by this rich, complex sauce that I created to use New Mexico pecans, a wonderful local crop. It’s very versatile, a great condiment for grilled satay skewers or as a sandwich spread or a party dip. It’s much easier to prepare than it sounds—a whirl in a blender, then a quick turn in a skillet to marry the flavors.
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.