Coconut is one of the most popular paleta flavors, so I decided to include two coconut ice pop recipes in this book. This quick version is very creamy and sure to be a crowd-pleaser. It’s inspired by a coconut paleta I had when I last visited the wonderful state of Campeche. It was a very hot day and I desperately needed to cool off, so I had a coconut paleta. It was an unusual choice for me, but I was convinced because the man selling it said that it had toasted shredded coconut mixed in; I thought the nutty flavor and lovely crunchiness of the toasted coconut went wonderfully with the rich, smooth coconut base.
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 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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.