Imagine a sticky, messy, sweet, syrupy, crunchy ball. It’s the kind of sweet dentists warn you about (my dad has endured many painful visits to such because he absolutely loves them). They are sold by street vendors outside bus and subway stations, churches, and movie theaters; in parks, at festivals, and occasionally in candy shops. I never met anyone who actually makes these, and I found very few recipes, because, as with many sweets in Mexico, we tend to buy from people who have made a particular candy for generations. I want to thank Jose Luis Curiel, a wonderful professor and historian, for giving me this recipe.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.