From "Carla's Comfort Foods" 6 servings 2 tablespoons canola oil 2 large yellow onions, diced kosher salt 4 garlic cloves, chopped 1 teaspoon ground cumin 1 teaspoon dried epazote or oregano 1 teaspoon ground Mexican chile, such as ancho 1 small yuca or Idaho potato, peeled and finely diced 4 cups unsalted vegetable broth 4 cups diced tomatoes 5 ears corn, husks and silks removed, kernels cut off and reserved, cobs reserved Mexican crema or sour cream, for serving

It’s a treat for me and a way to avoid wasting food!) Because the shrimp and fish cook quickly at the end, you need to develop the stew’s de

This simple tart is a solution to a problem that may not even exist.

The key to my version is having crust on the top and bottom—and getting that bottom crust browned and crisp before it gets soaked with sauce