When I moved to NYC to attend cooking school, I dove right in. I got several part-time jobs in a variety of locales. Basically, I worked for anyone who would hire me. Early morning. Late night. Magnolia Bakery didn’t bite, but there was a bakery (now closed) in the West Village off Jane Street, run by a fiery Cuban woman who agreed to put me on the schedule. After a late night of work as a hostess, I would drag myself in early the next morning to this strange bakery, almost the only motivation being a pastelito, a Cuban puff pastry topped with cane sugar and filled with guava paste and cream cheese. It was the most delicious and different pastry I had ever tasted, and I knew I’d want to use the flavor combo one day. One time, when we were changing the menu at Ko and I was on a breakfast-inspired kick (guava and cream cheese is a classic breakfast pairing in many Spanish-speaking cultures), an idea took hold. I knew guava would bring the perfect acidity to a pre-dessert, and combining it with liquid cheesecake, which always makes me happy, was a no-brainer.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.