Sliced cucumbers mixed with salt, lime, and chile are often eaten in Mexico as a snack and are even sold at movie theaters. I was about thirteen when I first tried this combination as a sorbet on a warm day in Cuernavaca. Well, this time the flavor of the cucumber was heightened with a little sugar, and the sorbet was topped with a mixture of chile and lime. I’ve included the chiles in the sorbet itself, by infusing them in the syrup; however, you can always sprinkle some powdered chile on top after it has set.
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.