It is believed that in the eighteenth century, egg whites were used as a sort of glue to bind sheets of golden and white gold. There were many leftover yolks that were then used to create various sweets and to thicken others, such as rompope. This eggnoglike beverage is wonderful served cold year-round. I like to put it in the tres leches mixture (page 142), use it to top ice cream, and make a gelatin with it (page 138). It is still sold in many convents around Mexico. Estela Romo de Vivar makes one of the tastiest almond versions I’ve had.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.