The name of this crunchy, sugary pastry alludes to their shape. You will find enormous ears in Mexican bakeries, but I’ve made smaller ones, which are perfect to serve for brunch or with coffee. They’re traditionally made with puff pastry, but I’ve used a mock puff recipe so you can make them at home easily, with less guilt (there is much less butter), and still have plenty of flavor and texture. I like to keep the ready made dough in the freezer so I always have them on hand for guests.
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.