Want to see dinner come together in a flash? While the tofu and squash for this Miso-Glazed Tofu & Squash are broiling, stir-fry a heap of greens like bok choy, gai lan, or broccolini. Ta-da!
This dish is by no means a traditional korma, but its sauce is creamy and full of flavor. The more time you take to brown the onions, the deeper the flavor will be.
Something magic happens when you combine maple syrup, soy sauce, balsamic vinegar, and toasted sesame oil. The dynamite flavor combo in this Maple Sesame Winter Squash works beautifully with any winter squash (butternut, honeynut, delicata) or with pumpkin.
I’ve pared down this Chicken Mole to ingredients you’re likely to have in your pantry. While that means it’s less complex than traditional Mexican moles, it still packs a ton of flavor.
In this New Wedge Salad, the distinctive flavors of Mexican street corn play out against a backdrop of crisp, cold wedges of lettuce. For a no-hot-stuff version, replace the chili with a pinch of coriander or cumin plus ¼ tsp. sweet or smoked paprika.
White Fish Veracruz has Spanish- and Mexican-inspired ingredients. The dish would typically be baked, but simmering gently on the stovetop works perfectly.
