A gaznate is a crunchy cylinder filled with a very sweet and airy meringue. They were carefully stacked into a tower and commonly sold outside movie theaters. The meringue is either left white or tinted a fluorescent pink and is commonly flavored with pulque (a fermented alcoholic beverage made from the maguey plant), which many believe is essential. Pulque is practically impossible to get outside Mexico, so I made my version with mezcal. You will need noncorrosive metal tubes, which you can buy at many cooking stores or online, for wrapping the dough and frying it. Or follow the alternative method below if you can’t find the tubes.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.