Coconut is one of the most popular paleta flavors, so I decided to include two coconut ice pop recipes in this book. This quick version is very creamy and sure to be a crowd-pleaser. It’s inspired by a coconut paleta I had when I last visited the wonderful state of Campeche. It was a very hot day and I desperately needed to cool off, so I had a coconut paleta. It was an unusual choice for me, but I was convinced because the man selling it said that it had toasted shredded coconut mixed in; I thought the nutty flavor and lovely crunchiness of the toasted coconut went wonderfully with the rich, smooth coconut base.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.