A gaznate is a crunchy cylinder filled with a very sweet and airy meringue. They were carefully stacked into a tower and commonly sold outside movie theaters. The meringue is either left white or tinted a fluorescent pink and is commonly flavored with pulque (a fermented alcoholic beverage made from the maguey plant), which many believe is essential. Pulque is practically impossible to get outside Mexico, so I made my version with mezcal. You will need noncorrosive metal tubes, which you can buy at many cooking stores or online, for wrapping the dough and frying it. Or follow the alternative method below if you can’t find the tubes.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.