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Aug 6, 2024 | 
bonappetit.com | Inés Anguiano
Introducing the new PSL: Pumpkin-Spinach Lasagna Roll-ups. Canned pumpkin does the heavy lifting in this weeknight recipe, imparting a vibrant marmalade hue and rich, creamy body to the sauce. Rolling the filling and noodles into spirals in lieu of layering ensures an ideal ratio of flavors in every bite and means that this pasta bakes in under 40 minutes. Baked until golden brown, the lasagna roll-ups make the perfect fall dinner using a fraction of the effort it takes to make classic lasagna.
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Jul 8, 2024 | 
epicurious.com | Inés Anguiano
ArrowJump To RecipeSave RecipeSave RecipePrintHuevos rancheros is a Mexican breakfast classic with roots tracing back to rural farm living. It literally translates to “rancher’s eggs.” You’ll find a plethora of variations throughout Mexico and the diaspora, with many of them boiling down to four things: tortillas, beans, eggs, and homemade salsa.
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May 20, 2024 | 
epicurious.com | Inés Anguiano
These cheesy vegetarian enchiladas offer all of the saucy goodness of the comfort food classic with minimal fuss. Chopped veggies, black beans, and aromatics all cook in one pot, then get mashed for a meaty texture before the enchilada filling is rolled into tortillas with a sprinkling of spicy pepper Jack cheese. But there’s no need to heat and individually dip each tortilla in sauce before filling it, a time-consuming technique commonly called for in enchilada recipes.
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Apr 25, 2024 | 
bonappetit.com | Inés Anguiano
Total Time1 hour 20 minutes (plus marinating)The Mazatlán-style chorreada is a regional delicacy enjoyed at taquerias throughout the lively beach town in the state of Sinaloa. Here a medley of chopped cilantro and onion dress citrusy steak on a refried-bean-slathered gordita. The gordita is a Mexican corn cake, made from masa harina that is sometimes stuffed, but serves as the chorreada’s golden base.
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Apr 16, 2024 | 
bonappetit.com | Inés Anguiano
Total Time1 hour 20 minutes Pozole is a traditional Mexican stew with three iterations: rojo, verde and blanco. Pozole blanco, or “white pozole,” omits chiles but still packs a punch with a garlic-and-onion-filled broth that comes together in minutes.
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Feb 13, 2024 | 
bonappetit.com | Inés Anguiano |Jesse Szewczyk
The best way to level up a hearty, soul-warming braise? Open your liquor cabinet. We’re talking about a saucy pot roast inspired by our favorite rum cocktail, succulent pork chops and apples simmered with hard cider, and more. Alcohol adds a lot more than great flavor to our favorite winter cooking method: It breaks down tough proteins, balances bitterness, and enhances aroma along the way.
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Feb 13, 2024 | 
ca.style.yahoo.com | Inés Anguiano |Jesse Szewczyk
Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean DooleyThe best way to level up a hearty, soul-warming braise? Open your liquor cabinet. We’re talking about a saucy pot roast inspired by our favorite rum cocktail, succulent pork chops and apples simmered with hard cider, and more. Alcohol adds a lot more than great flavor to our favorite winter cooking method: It breaks down tough proteins, balances bitterness, and enhances aroma along the way.
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Feb 13, 2024 | 
ca.news.yahoo.com | Inés Anguiano |Jesse Szewczyk
Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean DooleyThe best way to level up a hearty, soul-warming braise? Open your liquor cabinet. We’re talking about a saucy pot roast inspired by our favorite rum cocktail, succulent pork chops and apples simmered with hard cider, and more. Alcohol adds a lot more than great flavor to our favorite winter cooking method: It breaks down tough proteins, balances bitterness, and enhances aroma along the way.
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Jan 9, 2024 | 
bonappetit.com | Inés Anguiano
Total Time2 hours 45 minutesFor sweet and sticky glazed pork belly, start with caramel. Melting dark brown sugar with a splash of water creates the thick, bittersweet foundation of a braising liquid (loosely inspired by the flavors of Japanese kakuni) that reduces to syrupy perfection while the pork belly becomes shreddably tender and moist. There’s no need for an initial sear on the meat either; that sauce packs more than enough umami flavor.
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Jan 9, 2024 | 
bonappetit.com | Inés Anguiano
Total Time4 hours 20 minutesSmoky-sweet bourbon and roasted coffee are the perfect complement to bone-in short ribs in this deep, dark braise. Instant espresso powder lends big flavor while dissolving seamlessly into a blend of Worcestershire sauce, liquor, and vinegar to create a braising liquid that easily tenderizes the tough cut. And after all that liquid reduces and the short ribs have slowly cooked to perfection, you’re left with a sauce that just begs to blanket a bowl of mashed potatoes.
