This definitely isn’t a common flavor of paletas in Mexico! It’s inspired by one of the first desserts that wowed me as a child—and my favorite dessert for years: cherries jubilee. My extended family and I were on a cruise, and one night all the waiters came out to make cherries jubilee, flambéing the cherries tableside, then serving them over vanilla ice cream. It was quite a theatrical spectacle to see all the elegant waiters simultaneously come out of nowhere with their carts. I was more impressed by the amazing flavors than the dramatic flair. Back then, I was too young to know the word sublime, but that’s definitely how I felt when I ate it. In this version, sour cream replaces the vanilla ice cream. Its tart flavor complements the sweet cherries deliciously.
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.