When I visited Guadalajara, I spent two whole days asking around and traveling to find the best jericallas possible. I came across a lot of misguided information and dead ends, but eventually, persistence and curiosity paid off. I found a little shop with an eggshell-colored metal wall and a tiny opening that allowed you to peek at the rectangular black oven and endless trays of individual glasses, small and large, filled with the yellowish custard. The owner didn’t share the recipe; however, she did say that although cornstarch is often used to stabilize it (and she admitted to using it when the price of eggs goes up), the best ones are made without it. Jericalla is one of my favorite desserts. It’s most commonly found in the state of Jalisco, and some say the name derives from the Valencian city of Jérica, where the recipe was brought by Spanish settlers in the eighteenth century. It is similar to flan but lighter (it can’t be unmolded), is flavored with canela, has a dark toasty sheet on top, and is eaten directly from the cooking vessel. This recipe does not refrigerate well because the topping becomes very unappealing, so it should be eaten the day you make it and at room temperature or briefly chilled.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
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.