If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Author: Cindy Mushet
Author: Dan Swinney
Author: Dave Tyson
Author: Sara Foster
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Author: Lisa Mayfield
Author: Janis Gavin
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Author: Bon Appétit Test Kitchen
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Bon Appétit Test Kitchen
Author: Jody Williams
Author: Susanna Foo
Author: Tom Douglas
Author: Bon Appétit Test Kitchen
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Brian Hill
Author: Andrew Knowlton
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Author: Joe Gannon
Author: James H. Turner IV
Author: Basha F. Gelman