Name: Three Milk Cake with Rompope
Yield: Makes 10 to 12 servings
Ingredients: 1 1/2 cups rompope; 1 cup evaporated milk; 1 cup sweetened condensed milk; 1 cup whipping cream; 5 large eggs; 3/4 cup sugar; 3/4 cup cake flour; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled to lukewarm; 1 1/2 cups chilled whipping cream; 3 tablespoons sugar; 1 1-pint basket strawberries, halved; Fresh mint sprigs (optional); 1 1-pint basket strawberries, hulled, sliced

Image may contain Food Dessert Creme Cream Whipped Cream Confectionery Sweets Wedding Cake Cake and Plant

Three Milk Cake with RompopeMark Thomas

Pastel des Tres Leches con Rompope

This special-occasion cake from the state of Sinaloa is spiked with rompope, a rich Mexican eggnog liqueur. It is heated with the tres leches until the mixture is reduced to a syrup that is poured over the hot cake.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

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.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

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.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Baked Butter Paneer

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.