Coconut is one of the most popular paleta flavors, so I decided to include two coconut ice pop recipes in this book. This quick version is very creamy and sure to be a crowd-pleaser. It’s inspired by a coconut paleta I had when I last visited the wonderful state of Campeche. It was a very hot day and I desperately needed to cool off, so I had a coconut paleta. It was an unusual choice for me, but I was convinced because the man selling it said that it had toasted shredded coconut mixed in; I thought the nutty flavor and lovely crunchiness of the toasted coconut went wonderfully with the rich, smooth coconut base.
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.