Salsa macha, similar to the chili crisp that lives in my fridge, is a Mexican condiment made with dried chilis that are fried, infused, and suspended in its own cooking oil. It tastes different from chili crisp mostly because of the many varieties of Mexican chilis it uses. It’s also nothing like the jarred salsas for dipping tortillas and filling tacos. Lots of dried chilis and oil are required, and sometimes it has garlic, sesame seeds, pepitas, peanuts, or even raisins—there aren’t rules limiting how it’s made or used....

A stable base of traditional buttery graham cracker crust is topped with a puckery custardy key lime filling and plenty of whipped cream to create a dessert perfect for a picnic, potluck, or a mental vacation to the tropical Florida Keys. These bars come together in no time, so they make a great weeknight baking project or no-hassle weekend treat! Key Limes vs Regular Limes Key limes are a citrus fruit that grow wild in the Florida Keys during the summer and early fall....

Coffee cake is an inviting classic. When I have a last-second baking craving, coffee cake is a simple bake that I rarely have to run to the store to get the ingredients for—pantry basics like flour, sugar, butter, and vanilla. Even better, I never have to worry about it going uneaten. If there’s anything I need heading into 2023, it’s an easy anyday cake that’s perfect for breakfast, can accompany my afternoon coffee, and that I serve to my friends and family as a special treat....

You can slice them and add them to salads, or just pop them into your mouth for a quick snack. A friend stopped by the other day with a container filled with kumquats (don’t you love friends who bring you food?) and a mission to make salsa. What follows is the citrus-y salsa we made with the kumquats, which I’ve been eating up with fish and in steak tacos. You could easily add some chopped mango or avocado to the salsa, and chop it up more finely if you wanted to use it as a dip for tortilla chips....

Despite these memories, at some point in my life I decided to like fish. I imagine this is how many people come to like fish, through adulthood. For this recipe, I lean on cod, a light and mildly sweet fish that lends itself to the caramelly notes of fennel tossed with golden raisins, sliced almonds, and fresh lemon juice. Both the cod and fennel salad sit on a bed of earthy wild rice....

That’s right—what tapas are to Spain (and snack boards are to Instagram), mezze is to places like Greece, Turkey, North Africa, and parts of the Middle East. What Is a Mezze Platter? Mezze (or meze) is an assortment of small dishes eaten as appetizers or a light meal. Its contents vary by region, but the concept of grazing on a board filled with savory goodies remains the same. Dips and spreads, such as hummus, yogurt, and baba ganoush are commonplace....

Mussels steamed in white wine and served in a sauce made from the cooking liquid with butter and shallots is a classic French preparation of mussels, moules marinières. This is Guy’s method for moules marinières, the way he grew up making it in France, and one of the easiest and loveliest ways of preparing mussels. It is wonderful for an appetizer or a light lunch, and excellent with a glass of white wine and some crusty bread....

This recipe is a mishmash of Korean spicy cucumbers (oimuchim) and Korean spicy cold noodles (bibim guksu). Instead of traditional Korean ingredients, like gochujang or gochugaru to add spice and heat, I use chili crisp, a Chinese condiment, and I reach for any type of noodle I have in the pantry. I make these summery noodles when short on time or hungry for something spicy and cool. Salt and rest the cucumbers first....

The tradition is to put them into a hot oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of meringue cookie pecan fluffiness. They’re crisp on the outside and meltingly light on the inside, and so easy to make! Video: How to Make Pecan Meringue Cookies Ingredients for Pecan Meringue Cookies There are only 3 main ingredients in these meringue cookies: We also add a pinch of salt and a little vinegar to help stabilize the meringue cookies so they hold their shape....

This recipe takes a popular dish—mashed potatoes—and turns it into classic potato croquettes. They’re the ideal appetizer, especially when served with a simple sour cream dip. What Is a Croquette? The word croquette is derived from the French word croquer, meaning “to crunch.” The origin of the dish is hard to pinpoint, perhaps because there are versions of these breaded, deep-fried “dumplings” all over the world. No matter where in the world you are, a croquette is simply a main ingredient (typically meat or vegetables) bound together and then shaped, breaded, and deep-fried....

What’s a Chiffon Pie? Have you ever had a chiffon pie? They first made an appearance in the 1920s. They are called “chiffon” because of how light and airy they are. Typically they involve folding beaten egg whites or meringue into a custard base that has been stabilized with gelatin. Then the pie is chilled until firm. Gingersnap Crust and a Rum-Spiked Pumpkin Filling This Pumpkin Chiffon Pie recipe is adapted from one my friend Heidi pulled from the Boston Globe many years ago....

That’s why I love these pumpkin pie bars. It’s the kind of dessert that’s as easy and flexible as it is delicious. How to Make Pumpkin Pie Bars Instead of hassling with rolling out a traditional pie crust, graham crackers are blitzed in a food processor until fine, along with light brown sugar and melted butter, then pressed into a glass baking dish, lined with parchment, and par-baked. The pumpkin custard gets a heady dose of cinnamon, ginger, cloves, cardamom, nutmeg, and vanilla....

Red velvet is flavored with both cocoa powder and vanilla extract, but it’s not just a simple compromise between chocolate and vanilla. It has its own characteristic red velvet flavor because of the tart buttermilk and vinegar. The acidity in these ingredients also gives the cake an extra lift for a fluffy, soft texture, like velvet. Older recipes used to use a classic ermine frosting but this recipe instead uses rich cream cheese frosting to emphasize the sweet and tangy flavor of red velvet cake....

We had refried pinto beans at least once a week my entire upbringing. They are such a staple in our family nary a week goes by without my mother making a batch. Great with Mexican food (obviously), refried beans also go beautifully with a juicy steak and a big serving of salsa. Why Are They Called Refried Beans? “Refried” doesn’t mean the beans have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos....

“I’ve never bought duck in a store, but I guess it would work.” Thanks Keith for introducing our family to a delicious way to prepare duck! Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Links: Prick the skin all over with a sharp-tined fork, taking care not to prick the meat. Rub the duck all over with a little bit of olive oil....

We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak. Video: How to Make Salisbury Steak What Is Salisbury Steak? The name is a little misleading – these “steaks” are actually ground beef held together with egg and breadcrumbs....

I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn’t mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again....