I developed this recipe several years ago. My training was mostly French, and I wanted to take one of the classic French desserts and give it a Mexican flavor. The different layers of textures and flavors come together beautifully and show off the cake’s sophistication when it is cut into beautiful rectangles. It takes quite a bit of time to make because there are many steps, but it can all be prepared in advance and will come together very nicely. It is well worth the effort. Note that you will need 4 baking sheets of the same size.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.