I had a recipe for pecan paletas in my first cookbook, My Sweet Mexico, but I’m including a different version here because this flavor is one of my favorites. These ice pops are a bit sweeter and creamier than the ones in My Sweet Mexico because they’re made with sweetened condensed milk and half-and-half. Both versions are really delicious, and I’m still debating which I like best. It’s hard to find pecan extract here, but if you come across some, I recommend adding 1 teaspoon along with the vanilla for an even deeper nutty flavor.
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.