Imagine a sticky, messy, sweet, syrupy, crunchy ball. It’s the kind of sweet dentists warn you about (my dad has endured many painful visits to such because he absolutely loves them). They are sold by street vendors outside bus and subway stations, churches, and movie theaters; in parks, at festivals, and occasionally in candy shops. I never met anyone who actually makes these, and I found very few recipes, because, as with many sweets in Mexico, we tend to buy from people who have made a particular candy for generations. I want to thank Jose Luis Curiel, a wonderful professor and historian, for giving me this recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.