This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico.
For this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils.
We coat slices of tofu with sesame seeds for a delightfully crunchy crust and serve them with a tangy, refreshing slaw.
You can enjoy it on its own or toss it with greens for an easy lunch or dinner.
We take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce.
Gochujang, a fermented paste made from chiles, soybeans and rice, adds subtle spice and tons of complexity.