Glorias are a typical dessert in Veracruz. Traditionally, they use a syrup made from grosellas, a small red fruit similar to a red currant. Since it’s hard to find grosellas outside of Mexico (but by all means use them if you have access!), I used the syrup from the Raspado Rojo as a successful alternative. However, you can also use red currant marmalade by thinning the marmalade with a bit of water and cooking it over low-medium heat until you obtain a light syrup consistency (you can blend it if it’s chunky). I was quite surprised that I liked this concoction because I’d imagined it was going to be super sweet—but the ice helped balanced everything out.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.