I absolutely love passion fruit, and the trees in southeastern Mexico, particularly one in my childhood friend Fernando’s backyard in Bacalar Quintana Roo, inspired this creation. Think of this dessert like a tropical layered cake filled with the exquisite tartness of passion fruit and topped with a silky, sugary meringue. Avoid using mezcal with a worm in the bottle because they are, for the most part, not the best quality. You will need a blowtorch to caramelize the meringue topping, or you can use a broiler or simply sprinkle with some crunchy meringue instead (page 160).
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.