This is a four-generation recipe that is still enjoyed today by Estela Elizondo’s family in Monterrey, Mexico. I have made these many times and really like them. If you like a little heat, toss them with about 1 teaspoon ground chile, such as chipotle or guajillo, mixed with the superfi ne sugar. To me, that makes these traditional strips of sweetness have a little fun while dancing along on your palate. You can use the leftover grapefruit flesh to make the Red Sorbet Terrine with Hibiscus Compote (page 196).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.