I think of cajeta as the risotto of dessert sauces, since it’s made on the stovetop and requires vigilant attention while it simmers and transforms itself from ordinary ingredients (milk and sugar) into a deeply browned, sticky-sweet paste. The first cajeta I tasted was made in Mexico from goat’s milk, and it was absolutely the best thing I’d ever tasted. Since you might not be able to find goat’s milk, or it may not be to your taste, cow’s milk makes yummy cajeta as well. Begin your cajeta in a very large pot, with a capacity of at least 8 quarts (8 liters), since the mixture can bubble up unexpectedly. It should be a heavy-duty pot with a thick bottom. Be sure to pay attention while you’re cooking it, especially during the last 20 minutes, when it’s vital to keep watch. If you don’t stir it constantly during that final stage of cooking, it’s likely to scorch on the bottom. If it does, simply strain it to remove any browned bits.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.