Pot Roast Chicken Mole is a Mexican-version of the classic British pot roast chicken: a rich mole sauce, sweetened with fruit juice, and accented with golden hunks of potato, carrots, and fennel wedges. The chicken and vegetables slowly cook in the fruity mole sauce and soak up all the flavors of warm spices, charred chiles, and fruit.
The secret ingredient in this Chipotle Black Bean Tortilla Soup from A Couple Cooks’ new book, Pretty Simple Cooking, is the smoky adobo sauce found in a can of chipotles in adobo. Just a spoonful transforms this simple soup into something truly special.
These savory chili cheese churros are like the most delicious cheese straw with subtle spice and an undeniable chewy center.
17 Chipotle pepper recipes that will help you finish off that can of chipotle peppers in adobo.
If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out.
A colorful winter beet and persimmon salad bursting with all the flavors of the season; citrus in the dressing, smoky paprika, and spicy maple candied peanuts for texture and crunch. Vegan and gluten-free!
Each week we feature an illustration by artist Tara Carmichael. Thanks Tara!
These tahini Potato and Kale Tamales are a vegan tamale that doesn’t skimp on flavor. Fluffy masa surround a filling of tahini-garlic potatoes and kale.
This Savory Chorizo Breakfast Cake is your new favorite brunch dish, filled with spiced Mexican chorizo & Gruyere cheese and topped with crispy breadcrumbs.
These Chile Verde Chicken Tamales are like fluffy masa present waiting to be unwrapped; stuffed with tender poached chicken and mild green tomatillo salsa.