Ah, the conchas! These wonderful soft breads with their crunchy shelllike topping are a favorite in Mexico. This particular recipe is based on one made by Irving Quiros, a pastry instructor at the Colegio Superior de Gastronomía in Puebla. The dough is almost like a brioche, and the buttery bun makes wonderful, melt-in-your-mouth conchas. To make a chocolate topping, substitute 3 tablespoons cocoa powder for 3 tablespoons flour.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.