When I was growing up, my sister and I often went to the market with my mom. There was a great juice stand where they made all kinds of aguas frescas and smoothies. This was my sister’s favorite one. It’s incredibly refreshing, and really good for you, too. The type of alfalfa used for these drinks resembles wheat grass and is grown abundantly in Mexico; you may be able to find alfalfa at nurseries and farmers’ markets. Pineapple is commonly mixed with a variety of green herbs. In the Yucatan, for example, it’s often blended with chaya. If you can’t find alfalfa or chaya, use a couple tablespoons of fresh mint.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.