EVERYDAY FOOD
CHORIZO-ANDMUSTARDGREENS TACOS
Leaf It to Us
For fresher, more nutritious fall meals, grab something verdant. Peppery mustard greens give chorizo tacos a kick, Swiss chard brightens a cheese-andbarley “risotto,” and escarole revs up roasted chicken thighs and potatoes after a toss in the pan juices.
TEXT BY HANNAH DOROUGH RECIPES BY LAURYN TYRELL
62
NOVEMBER 2021
To get smoky, charred tortillas that won’t dry out, blister them over a gas burner. Then wrap them in a clean dish towel to keep them warm and pliable.
PHOTOGRAPHS BY NICO SCHINCO
FOOD ST YLING BY REBECCA JURKEVICH; PROP ST YLING BY SAR AH SMART
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