I had a recipe for pecan paletas in my first cookbook, My Sweet Mexico, but I’m including a different version here because this flavor is one of my favorites. These ice pops are a bit sweeter and creamier than the ones in My Sweet Mexico because they’re made with sweetened condensed milk and half-and-half. Both versions are really delicious, and I’m still debating which I like best. It’s hard to find pecan extract here, but if you come across some, I recommend adding 1 teaspoon along with the vanilla for an even deeper nutty flavor.
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.