There is a really interesting publication from 1969 titled El Dulce en Mexico (The Sweets of Mexico). One of the things it talks about is old cookbooks with alfajor or alajú recipes (alajú means “the stuffing” in Arabic). The author describes a candy that he called a “type of fruit cake,” (even though it doesn’t seem to have to do anything with one) from 1786, which I, in turn, have translated. It is basically a sweet paste made from honey and different nuts, which is thinly “sandwiched” between two wafers. They are absolutely addictive! Feel free to play around with different nuts and spice combinations.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.