I hesitated about including this recipe in the book because these sweet, cheeselike curds are quite unattractive and you might get scared away if this is the first recipe you try. There is no way around it, and even the most experienced photographer couldn’t beautify them. Once you get past their appearance, however, their wonderful, sweet cinnamony flavor comes through, and you will realize that the taste makes up for what they lack in the beauty department. They were originally created in the city of Zamora in Michoacán, but this recipe is derived from one prepared by the Esperanza clan at Dulcería Esperanza, a family-run candy business in another part of the same state that cooks more than 30 gallons of milk a day in huge rectangular copper pots to make them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.