You can control the amount of heat in this meal with the types and amounts of chile peppers. I like the spectrum of flavors that results from mixing roasted with fresh chiles. To roast a chile pepper, you can treat it as you would a marshmallow when camping, using tongs or a long fork to rotate it over a low flame on a gas burner. However, a safer chile-roasting method is to place the chile on a baking sheet and slide it under the broiler for just a few minutes. When charred on all sides, place the chile in a bowl and cover with plastic wrap. The steaming will loosen the skin, making it easy to remove. Peel, stem, and seed roasted peppers before using. See page 168 for a discussion on preparing tofu.
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.