For a few years now, my dad and his partner Manuel have made an incredible Día de los Muertos celebration in a country house located near Cuernavaca. They invite friends and neighbors, attempting to preserve the culture that many children in big cities confuse or associate nowadays with Halloween. Hundreds of assorted tamales and hot chocolate are always made to welcome the guests as they come to visit the awesome ofrenda. One year, Mrs. Catalina, the charming woman responsible for the tamale feast, kindly showed me how to make them (although she didn’t let me touch the batter because she said it would separate). The lime zest ones were my absolute favorite and remind me of a very light and airy sponge cake. The bit of shortening helps give it a wonderful texture, but you may substitute more butter if you prefer.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.