It is believed that in the eighteenth century, egg whites were used as a sort of glue to bind sheets of golden and white gold. There were many leftover yolks that were then used to create various sweets and to thicken others, such as rompope. This eggnoglike beverage is wonderful served cold year-round. I like to put it in the tres leches mixture (page 142), use it to top ice cream, and make a gelatin with it (page 138). It is still sold in many convents around Mexico. Estela Romo de Vivar makes one of the tastiest almond versions I’ve had.
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.