During my research, I visited some friends in Chihuahua. We made a family recipe for flan that required raw milk, took ten hours to bake, and sat in the fridge for two days before unmolding! It was, I have to say, the best flan I’ve ever tasted, but for practicality, I chose a recipe that doesn’t require three days of preparation—not to mention living or traveling to a state where raw milk is legal. The types of flans that exist are endless, and choosing one basic one was no easy task. I could write a whole book on flans (hey, there’s an idea!), but, inspired by the gentle patience required by the one in Chihuahua, I chose to do an old-fashioned one. Old-fashioned in the sense that I didn’t want to use any canned milk, powders, or artificial flavorings. I also wanted to make a flan that was not too eggy because that is a common complaint with these kinds of flans, so I used half-and-half instead of milk to help thicken it.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.