It’s no secret that there is a playfulness in Mexican culture, and it is very apparent in the names and shapes of our sweet breads. One of the most amazing panaderías I’ve ever visited is Horno Los Ortiz in Morelia. The owners are some of the most creative people I’ve ever met. They spend months shaping dough into intricate figurines that will form a nativity scene like no other. Their signs, specially designed boxes, and skillfully adorned breads for the holidays are remarkable. Their artistry is still present in their daily bread, but on a much simpler and smaller scale. These little pig faces, made from flaky pastry and filled with delicious pastry cream, are similar to ones they were selling during one of my visits. They a very fun project indeed.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.