In the world of fresh pastry, few things are quicker than churros, the crisp, crullerlike strips of fried dough that are still popular in Spain, where they originated, but perhaps even more so in Mexico. In fact, there are few breakfast or last-minute late-night snacks that can match a batch of churros. Churros served at restaurants can be awful because they’re fried in stale oil and made in advance. But make them fresh once, for breakfast or dessert (ideally, you’ll serve them with Chocolate Español, page 665, or Mexican Hot Chocolate, page 664) and you will have a reliable addition to your repertoire.
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.