There are a few cool tricks to this Enchiladas Con Carne recipe, one of which Sam Sifton picked up from an old issue of Bon Appétit, one he learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one Sifton learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas.

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Serves 4-6

INGREDIENTS
FOR THE CHILI CON CARNE
½ cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought

FOR THE ENCHILADAS
½ cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1½ cups Cheddar cheese and 1½ cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

INSTRUCTIONS
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, ½ cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat ½ cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Using a ladle, put about ½ cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

This Chickpea Salad Sandwich is what healthy comfort food is all about. We’re talking a ton of great flavors, seriously easy to make and all done in about 10 minutes. Serve it next to a handful of chips and a couple ice cold beers for an incredible meal.

Serves 4

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INGREDIENTS
8 slices multi grain sandwich bread or any rustic bread from Mountain Oven
1 jar/can chickpeas 25 oz
1 container low fat plain Greek yogurt or your favorite mayo 5.3 oz
1 tbsp dijon mustard
1 small red onion finely chopped
1 clove garlic finely grated
2 tbsp chopped fresh parsley
1 tbsp lemon juice
1 tomato thinly sliced
handful chopped up lettuce/greens
sea salt & black pepper

INSTRUCTIONS
Drain the chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas

Add the Greek yogurt over the mashed chickpeas, along with the dijon mustard, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed, add in more yogurt if your mixture is too dry

Lightly toast the slices of sandwich bread

Add the chickpea salad over the slices of toast, top off with slices of tomato, greens/lettuce and another slice of toast

This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever.

Serves 4

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INGREDIENTS
3 tbsp extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 small onion
1 green bell pepper
1 carrot
1 tbsp sherry vinegar
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
2 potatoes
2 cans chickpeas 15.5 oz each
3 cups vegetable broth
1 bay leaf
handful fresh parsley
sea salt & black pepper

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat

In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they’re done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

Bloody Mary Linguine makes an unusual starter or main and just shows how even the most familiar dishes – in this case pasta and tomato sauce – can be updated. Bloody Mary is one of my favourite drinks, so I thought, why not incorporate the same flavours on the plate? The alcohol all evaporates but it adds a richness to the sauce.

Serves 4

INGREDIENTS
olive oil, for frying
1 red onion, peeled and finely diced
1 garlic clove, peeled and crushed
1–2 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1⁄2 tsp celery salt
1 tsp caster sugar
1 x 400g tin best-quality chopped tomatoes
50ml (2fl oz) vodka
400g (14oz) dried linguine

For the topping:
olive oil, for frying
large handful of white breadcrumbs
1 tbsp finely chopped parsley
sea salt and freshly ground black pepper

INSTRUCTIONS
First make the topping. Place a small frying pan over a medium heat and add a dash of olive oil. When hot, fry the breadcrumbs with a pinch of salt and pepper until golden. Stir through the parsley, transfer to a bowl and set aside.

Place a large frying pan over a medium heat and add a dash of oil. When hot, sauté the onion with a pinch of salt and pepper until softened and turning light golden. Add the garlic and continue to sauté for 2 minutes. Season to taste with the Worcestershire and Tabasco sauces, the celery salt and a sprinkling of sugar.

Pour in the vodka to deglaze the pan, scraping up the bits from the bottom. Add the tomatoes, bring to a simmer and cook gently for 10–15 minutes, until reduced a little and flavourful. Add a little water if the sauce thickens too much.

Meanwhile, cook the linguine according to the packet instructions. When al dente, drain and add to the pan of sauce along with a little of the pasta water. Mix well, then divide among warm serving plates and top with the herby breadcrumbs. Serve immediately.

These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

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INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious! Authentic Pörkölt, or Hungarian beef and onion stew, is a rich and flavorful dish. It features tender beef, caramelized onions, and traditional Hungarian spices like paprika and caraway seeds. The stew is simmered slowly for a deep and satisfying flavor. Pörkölt is typically served with potatoes or noodles, and it’s a comforting and delicious taste of Hungary.

Serves 4-6

Essen Recipes

INGREDIENTS
4 slices thick-cut bacon, diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic, minced
1 large tomato
1/2 tsp caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef, cut into 1/2 inch pieces
4 tbsp sweet Hungarian paprika
1 1/2 tsp Salt
1/4 tsp freshly ground black pepper
Water

INSTRUCTIONS
Heat a heavy pot or Dutch oven and fry the bacon until crispy. Once done, add the onions and cook over medium-high heat until they turn golden. Add the bell peppers and garlic, and sauté for an additional two minutes. Next, add the beef to the pot and cook for one minute until it loses some of its pink color. Stir in the paprika, then remove the pot from the heat.

Add the tomatoes, bay leaf, caraway seeds, and season with salt and freshly ground black pepper. Pour just enough water into the pot to reach slightly over halfway up the stew mixture. Return the pot to the heat and bring it to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 90 minutes. If the stew is not thick enough, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Serve with mashed or boiled potatoes or wide egg noodles. It is traditional to also serve a side salad, particularly a cucumber salad.

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Homemade Mashed Potatoes: Easy, Creamy, and Bursting with Flavor!

INGREDIENTS:
2 lb (1 kg) potatoes
1 tbsp salt
3 tbsp (50 g) unsalted butter
1/2 cup (120 ml) warm whole milk
1/2 tsp salt
Garnish with extra butter

INSTRUCTIONS:
To prepare the perfect mashed potatoes, start by cutting the potato into evenly sized pieces. Boil them in salted water until they are incredibly soft and can be easily crumbled with a fork. After draining, return the potatoes to the pot and mash them with butter and milk until they reach a creamy and fluffy texture.

Finally, transfer the mashed potatoes to a serving bowl and create decorative swirls on the top. This will provide the perfect canvas to drizzle some extra melted butter, taking the mashed potatoes to a whole new level of deliciousness!

This Spanish Seafood Pasta Soup, known as Sopa de Fideos Marineros, is what Spanish Mediterranean food is all about. We´re talking a ton of delicious flavors, easy to make and all done in about 30 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish white wine for a complete and nutritious meal.

Serves 4

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INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
5 cloves garlic
2 carrots
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
2 tomatoes
5 cups fish broth
1/4 tsp saffron threads
1 cup Spanish fideos (small cut spaghetti) 5 oz
2 cod fillets 8 oz each
1/2 lbs raw medium sized shrimp (peeled & deveined)
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces

Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix

While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper

Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes

About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

It’s true that cooking dried beans may not sound that appealing—they can’t compete with canned when it comes to convenience. But for recipes where beans take centre stage, dried are well worth the extra time and effort. By adding your own seasonings from the start to the Pizza Beans, you can impart big flavor and control the salt levels. (Canned beans contain added salt, which you can partially remove by draining and rinsing them, but it’s worth keeping in mind if you are looking to reduce your sodium intake.)

Dried beans lend themselves well to batch cooking, since it’s easy to cook up a large quantity at once, and you can freeze them after cooking to add to future meals. They also yield a cheaper cost per serving than canned. Another benefit to dried is texture: Dried beans maintain their shape better during cooking, while remaining soft and creamy on the inside, whereas canned beans tend to turn mushy and break down.

Serves 6

INGREDIENTS
1 lb (454 g) large lima, butter or gigantes beans soaked in cold water for 4-8 hours, or overnight in fridge
¼ cup olive oil
1 medium onion, chopped
4 garlic cloves, thinly sliced
½ tsp fennel seed
½ tsp chili flakes, plus more for topping
4 cups water
1½ tsp kosher salt
2 dried bay leaves
1 sprig fresh oregano
1 can whole, peeled San Marzano tomatoes, liquid drained
A handful of cheese for topping (optional)

INSTRUCTIONS
Heat olive oil in a large pot over medium-low heat. Add onions and cook until translucent and beginning to brown, 5 to 8 minutes. Add garlic, fennel and chili flakes and cook 2 to 3 minutes more. Add drained beans, 4 cups of water, salt and bay leaves. Bring to a boil then reduce to a simmer and cook, keeping at a gentle simmer until beans are tender, 45 minutes to 1 hour.

Add tomatoes, breaking up with your hands, and cook over medium heat, stirring occasionally until liquid is thickened, tomatoes begin to break down and beans are very tender, 25 to 30 minutes. Season with more salt, if needed.

Serve beans topped with your favourite cheese, fresh oregano or basil leaves, some crusty bread and a drizzle of olive oil.

TIP
You can substitute two 15-ounce cans of lima or cannellini beans for dried. After you cook the garlic, fennel and chili flakes in Step 1, add the canned beans and move directly to Step 2.

This Breakfast Bake with Eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”

Serves 8

foodandwine.com

INGREDIENTS
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

INSTRUCTIONS
Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead:
The recipe can be prepared through Step 4 and refrigerated overnight.

This Spanish Rice with Canned Sardines, known as Arroz con Sardinas en Conserva, is possibly one of the best rice dishes that hail from Spain. We´re talking layers of amazing flavors, easy to make and all done in a little over 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 carrot
1 tsp sweet smoked Spanish paprika
2 tomatoes
3 cups fish broth
1/4 tsp saffron threads
1 cup Spanish round or Arborio rice
1/3 cup frozen peas
2 cans sardines in olive oil
1 bay leaf
1 lemon
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix

When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing

After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing

Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan

Garnish with lemon wedges and serve at once