Beans and rice create an unassuming but essential backdrop for the quintessential Tex-Mex meal—leave them out and you’ll probably hear about it. Rosa Albiter Espinoza, who has worked for more than seven years in the Rather Sweet kitchen, makes her Mexican rice regularly for our lunch specials. She prefers Adolphus rice, a long-grain variety native to Texas. When I’m preparing a Tex-Mex spread for a party, I make sure to serve a pot of rice and plenty of refried black beans.
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.