Hibiscus is a flavor that you could say is quintessentially Mexican. Hibiscus paletas are widely available, but not with raspberries. My friend Hannah thought these two flavors would be awesome together, and she was right. (Thanks, Hannah!) We spent a lot of time figuring out different ways to blend the two flavors: cooking the berries in a bit of the agua de jamaica, macerating or mashing them together, and using frozen versus fresh berries. I kept experimenting and found that mixing the raspberries with the sugar and letting them sit for a while helped draw out their juices. Then, when you pour in the agua de jamaica, the juices blend, so you get both flavors in every bite.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.