Whenever I visit Pátzcuaro, Michoacán, I always look forward to the ice creams in the main square. During my last visit, as I waited for the crowds to diminish at noontime so that I could interview Amparo Contreras de Galván with my childhood friend Martha Silva, I had a couple of scoops of sorbet. I tend to order the same ones wherever I go, but the membrillo one at La Pancada caught my eye. As I took a bite, without even swallowing it, I knew it had to be in the book. Although the famous ice creams in the town are called pastes, I have to say, this was the one for me. Whenever something so special comes my way, I remember it vividly, taking mental notes of each layer of flavor and texture that at times allows me to re-create things I love so much. I must say, this quince sorbet is pretty close to the one I had. I suggest you make a batch of the Requesón Cheese Ice Cream (page 185) to go with it, in the classic pairing of cheese and quince but in a whole new way.
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.