Milhojas, or “thousand leaves,” is the name given to this pastry because, just as in the fall, when the autumn leaves trickle down and move as the wind blows, tiny pieces of this crunchy, flaky pastry fly around when you take a bite of it. This recipe is one example where the French influence in Mexico began to be very apparent during the rule of Porfirio Díaz at the beginning of the twentieth century, and a love for classic French pastries has remained part of our tradition ever since. Milhojas have remained a favorite dessert and are found all over Mexico in many pastry shops and bread bakeries. As with many other desserts, they are often sold by the slice. Although milhojas are often filled with jams, mousses, and whipped cream, this one is layered with pastry cream, which I find to be the most representative one of all. The addition of mangoes and coconut gives it a nice freshness and tropical flavor. Traditional puff pastry is a bit time-consuming to prepare, so I have provided a quick “mock” version that will work very well when you don’t have the time or patience required to make the real deal.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.