This homemade marinara sauce is the recipe I’d teach anyone who wants to cook more from scratch. Two cans of whole tomatoes simmer with olive oil, sweet onion, plenty of garlic and a spoonful of tomato paste, then get finished with a big handful of fresh basil. In 30 minutes, you have a thick, glossy,…
This classic Caesar salad is my favorite way to make a simple bowl of romaine feel like a restaurant meal. Crisp, cold lettuce gets tossed in a creamy, garlicky dressing with anchovy, lemon and Parmesan, then topped with big, crunchy homemade croutons and curls of shaved cheese. Every bite is cool, crunchy, tangy and savory….
This homemade Caesar dressing is the reason my family started eating more salad. It’s thick, creamy and garlicky, with deep savory flavor from anchovies and Parmesan, a bright kick of lemon and a little tang from Dijon. Everything is whisked together by hand in one bowl, and it’s ready in about 10 minutes. Bottled Caesar…
This skillet honey cornbread is the side dish I make more than any other once the weather turns cool. The batter goes into a sizzling hot cast iron pan, so the edges turn crisp and buttery while the middle bakes up soft, tender and lightly sweet. Buttermilk keeps the crumb moist, honey gives it a…
This elote marinade is the creamy, smoky, tangy sauce that turns plain corn on the cob into Mexican street corn. Mayo and crema get whisked with fresh lime, garlic, chili powder and smoked paprika, then brushed onto hot grilled corn and finished with salty cotija and cilantro. It takes 5 minutes to mix, and it’s…
This mango salad is my favorite way to add a pop of tropical color to a cookout. Juicy mango, crisp cucumber, sweet red pepper and fresh cilantro get tossed in a zesty lime dressing with a pinch of chili. It’s sweet, tangy and a little spicy, and it’s ready in 15 minutes with no cooking…
This cheesy street corn is what happens when I want the flavor of Mexican elote but I only have 12 minutes and a bag of frozen corn. The kernels hit a hot skillet with butter until they char in spots, then get stirred with garlic, chipotle, lime and two kinds of cheese. The result is…
This vegan Mexican street corn is the side dish I make every single taco night, and it’s the first bowl to empty every time. Charred corn gets tossed in a tangy lime crema with chili and garlic, then topped with a quick salty tofu cotija, cilantro and green onions. It’s creamy, smoky, a little spicy…
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