This recipe was first published in the New York Times as part of an article on different kinds of shaved ice. The paper’s Diner’s Journal blog asked readers to suggest different flavors, and I had to pick one and come up with a recipe. I chose horchata, a milky beverage often made with rice, because I thought it would go perfectly with the luscious, juicy strawberries that filled the market stands at that time. It’s worth seeking out Mexican cinnamon, as its flavor makes all the difference in this raspado. If you want a stickier, sweeter syrup, add another can of sweetened condensed milk.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.