Big Flavor. No Nonsense. Straight From the Galley.

Pounded thin, breaded thick, smothered in cream gravy. Your cardiologist doesn’t need to know about this one. Chicken fried steak is one of those dishes that sounds confusing until you eat it, and then it makes perfect sense. It’s a piece of beef — cube…

Roasted tomatoes, jalapeños, garlic, blended. Better than any jar and takes ten minutes. The difference between jarred salsa and homemade roasted salsa is the difference between a photograph of a sunset and actually watching one. Jarred salsa is fine. Homemade roasted…

Thighs over breasts. Every time. Juicier, cheaper, and I’ve grilled hundreds of thighs over the years and I can count on one hand the times I’ve actually ruined one. With breast meat, that number would need both hands and my feet.harder to overcook….

The red rice from every Mexican restaurant. Fluffy, tomatoey, and goes with everything. The secret that separates restaurant-quality Mexican rice from the mushy, bland version most people make at home is one step: toast the rice in oil before adding liquid. This…

Creamy, smoky, and the side dish that makes everything better. Lard is not the enemy. Refried beans are the most underappreciated side dish in Tex-Mex cooking. People treat them as an afterthought — a bland brown smear on the side of the plate. But properly made…