Campechanas are fragile, crunchy, glasslike sweet treats that crumble as you take a bite. Valle de Bravo, a town a few hours from Mexico City, has some of the best ones, but you can find them everywhere. Funnily enough, though, they are hard to find in Campeche, where their name comes from. They are a bit tricky to make, but once you start, you’ll quickly get the hang of it. You may be surprised by the amount of fat that goes into these, especially because you couldn’t tell from eating them. The lard or shortening is what makes these incredibly flaky. You will need a very thin rolling pin that is at least 15 inches long and no thicker than the stick of a broom; you can find one at a hardware store or a woodshop.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.