Capirotada is Mexico’s version of bread pudding and is traditionally served during Semana Santa (Lent). It is made with day-old crusty bread that is lightly fried and layered or topped with various ingredients, such as raisins, peanuts, coconut, tomato, or cheese, and baked with sweetened milk or piloncillo syrup. I had the good fortune to stumble upon this incredible bread pudding in Tlaxcala. Cecilia and I met through my dad and immediately sparked a friendship. She told me her mom’s recipe was the best capirotada ever and that it had to be in the book. She was so right! I visited her mother’s home, where I stayed and cooked for a few days. I had never met her before but was warmly welcomed by her with kindness and sweetness. The day after we prepared this unusual bread pudding (originally from Jalisco), the sweet aroma of fragrant guavas and piloncillo lingered in the air as we enjoyed a slice for breakfast with a delicious glass of cold raw milk.
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.