There are countless sweets made from shredded or ground coconut, called cocadas. Some are cooked with milk and baked; others are mixed with piloncillo, thickened with eggs, and finished with liqueur or simply cooked in their own juice. How to choose one recipe? This was no easy task, but I chose this particular one from a small village in Yucatan, where I found a stand that sold more than twenty different kinds. The fresh lime zest brightens the slightly burnt flavor of the caramel that enrobes the tasty coconut morsels. This could even be used as a sort of jam if cooked a little less. For a little more information on coconut, see page 9.
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.