My mother’s friend Yoya Estrada is one of the sweetest ladies I’ve ever met, and she transmits her kindness through her hands. She shared this family recipe from Durango with me a few years ago, and it’s one of my favorites. It lasts awhile if it’s well wrapped. Enjoy it sliced on its own or serve it with an assortment of cheeses, even though that is not the traditional Mexican way.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.