If you’ve ever visited Oaxaca, my favorite state in all of Mexico, undoubtedly you have seen people walking around with cones or cups filled with fluorescent green sorbet. I try to stay away from colorings, especially when it comes to fruit preparations, but if you can get past the scary color, you’ll discover a surprisingly refreshing flavor. The color may not be subtle, but the flavor is, and lime is one of the most popular flavors in Oaxaca. Try to select very green small limes, because they tend to have the best flavor. Be sure to wash and dry them very well. Although the original recipe doesn’t call for fresh lime juice, I find that a little bit balances the sweetness of the sorbet and adds another layer of flavor.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.