Capirotada is Mexico’s version of bread pudding and is traditionally served during Semana Santa (Lent). It is made with day-old crusty bread that is lightly fried and layered or topped with various ingredients, such as raisins, peanuts, coconut, tomato, or cheese, and baked with sweetened milk or piloncillo syrup. I had the good fortune to stumble upon this incredible bread pudding in Tlaxcala. Cecilia and I met through my dad and immediately sparked a friendship. She told me her mom’s recipe was the best capirotada ever and that it had to be in the book. She was so right! I visited her mother’s home, where I stayed and cooked for a few days. I had never met her before but was warmly welcomed by her with kindness and sweetness. The day after we prepared this unusual bread pudding (originally from Jalisco), the sweet aroma of fragrant guavas and piloncillo lingered in the air as we enjoyed a slice for breakfast with a delicious glass of cold raw milk.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.