Flank Steak with Veggies and Chimichurri
Flank steak is the ideal protein for a sheet-pan dinner: quick, simple to cook, and relatively affordable.
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Stephanie Cameron
Almond Butter and Jam Bars
These fruity bars deliver all the PB&J flavor you love, but are naturally sweetened, vegan, and gluten free.
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Helado de Chocolate Oaxaqueño
Using chocolate that was not only made in Oaxaca but produced in-house made this ice cream that much more memorable.
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Flan de Queso (Cheese Flan)
This take on flan from Casa Crespo in Oaxaca adds cream cheese for a richer texture and a subtle tang that pairs nicely with the caramel.
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Three Salsas
These three salsa recipes are rooted in tradition, each one distinct with just a few shifts in ingredients, bringing its own kind of brightness, heat, and character to the plate.
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Blistered Cucumbers with Dukkah
If you haven’t tried cooking cucumbers because it sounds weird, this recipe might change your mind.
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Blue Corn and Red Chile Posole
Whether born and raised in New Mexico or a recent transplant, everyone with ties to the Land of Enchantment should try their hand at making a pot of posole.
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Radish Carpaccio
This Italian antipasto is traditionally served with paper-thin raw meat and a light dressive, but the preparation can also be used to showcase a single vegetable—and what better than this red-hued radish?
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Rye Spaetzle, Root Veggies, and Gremolata
Spaetzle—tiny, rustic dumplings made in kitchens from Germany to Slovenia and meaning “little
sparrow”—are one of the most forgiving, versatile varieties of pasta you can make and hold up beautifully for meal prep.
Loaded Sweet Potatoes with Harissa, Lentils, and Mushrooms
These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices.
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