When I moved to NYC to attend cooking school, I dove right in. I got several part-time jobs in a variety of locales. Basically, I worked for anyone who would hire me. Early morning. Late night. Magnolia Bakery didn’t bite, but there was a bakery (now closed) in the West Village off Jane Street, run by a fiery Cuban woman who agreed to put me on the schedule. After a late night of work as a hostess, I would drag myself in early the next morning to this strange bakery, almost the only motivation being a pastelito, a Cuban puff pastry topped with cane sugar and filled with guava paste and cream cheese. It was the most delicious and different pastry I had ever tasted, and I knew I’d want to use the flavor combo one day. One time, when we were changing the menu at Ko and I was on a breakfast-inspired kick (guava and cream cheese is a classic breakfast pairing in many Spanish-speaking cultures), an idea took hold. I knew guava would bring the perfect acidity to a pre-dessert, and combining it with liquid cheesecake, which always makes me happy, was a no-brainer.
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.