I developed this recipe several years ago. My training was mostly French, and I wanted to take one of the classic French desserts and give it a Mexican flavor. The different layers of textures and flavors come together beautifully and show off the cake’s sophistication when it is cut into beautiful rectangles. It takes quite a bit of time to make because there are many steps, but it can all be prepared in advance and will come together very nicely. It is well worth the effort. Note that you will need 4 baking sheets of the same size.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.