In the world of fresh pastry, few things are quicker than churros, the crisp, crullerlike strips of fried dough that are still popular in Spain, where they originated, but perhaps even more so in Mexico. In fact, there are few breakfast or last-minute late-night snacks that can match a batch of churros. Churros served at restaurants can be awful because they’re fried in stale oil and made in advance. But make them fresh once, for breakfast or dessert (ideally, you’ll serve them with Chocolate Español, page 665, or Mexican Hot Chocolate, page 664) and you will have a reliable addition to your repertoire.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.