It is believed that in the eighteenth century, egg whites were used as a sort of glue to bind sheets of golden and white gold. There were many leftover yolks that were then used to create various sweets and to thicken others, such as rompope. This eggnoglike beverage is wonderful served cold year-round. I like to put it in the tres leches mixture (page 142), use it to top ice cream, and make a gelatin with it (page 138). It is still sold in many convents around Mexico. Estela Romo de Vivar makes one of the tastiest almond versions I’ve had.
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.