I heard of these paletas when I last visited Monterrey, but I never got to try them because for some absurd reason the ice cream shops are not open year-round. However, I thought they were an ingenious idea, so I immediately set about trying to create them. The paletas I heard about but never got to try had the caramel in the center—but recreating that effect was way too sticky and complicated to do at home. So I devised this simpler way to layer these two delicious flavors.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.