The name gorditas is used in an endearing manner to describe many small but “fatty” (referring to the thickness) foods. Everyone loves gorditas, and there are many different kinds. I tried these in Nuevo Leon and love them because they are fried, which makes them (or me) double gordita. I also like them because of the salty cheese and piloncillo that make them go wonderfully with a hot chocolate (page 25) or champurrado (page 22).
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.