Alex Lau
Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.
Froyo for one, made in a blender and topped with a crackly magic shell.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.