Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.
- 25 M
- 7 D
- 32
Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.
Dense and savory, this bread recipe is shot through with cheddar cheese and plenty of green chiles for an inspired loaf of amazingness, New Mexico style.
Short on time but long on taco craving? These ancho pork and potato tacos take little fuss and even less time yet make a satisfying solution.
It’s sooooo easy to wake up or come home from work, fry some eggs and chorizo, and plop them on a tortilla. Sooooo ridiculously easy. Sooooo incredibly satiating.
You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.
Whoever created this classic American casserole knew a thing or two. Layers of chicken, roasted peppers, and tortillas smothered in cheese. Gobsmackingly delicious.
Taco meets casserole in this clever and crowd-pleasing approach to perfectly seasoned tacos.
These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
Enchiladas that are offer something to please everyone, whether vegetarians or carnivores, including a simple yet spectacular green chile sauce.