This is probably one of the most common paletas—maybe because the flavor is so kid- and adult-friendly. Strawberry paletas have been my brother’s favorite since he was a kid. The best strawberries in Mexico are from Irapuato; they’re a kind of wild strawberry that sweetens the air, and people travel from all over to get big baskets of them. If you are lucky enough to have access to wild strawberries, which are smaller than those that you find at grocery stores but have intensely concentrated sweet flavor, please use them to make these paletas. They are so good and also quite delicate, so they squish easily—perfect for our purposes.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.