This definitely isn’t a common flavor of paletas in Mexico! It’s inspired by one of the first desserts that wowed me as a child—and my favorite dessert for years: cherries jubilee. My extended family and I were on a cruise, and one night all the waiters came out to make cherries jubilee, flambéing the cherries tableside, then serving them over vanilla ice cream. It was quite a theatrical spectacle to see all the elegant waiters simultaneously come out of nowhere with their carts. I was more impressed by the amazing flavors than the dramatic flair. Back then, I was too young to know the word sublime, but that’s definitely how I felt when I ate it. In this version, sour cream replaces the vanilla ice cream. Its tart flavor complements the sweet cherries deliciously.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.