Ah, the conchas! These wonderful soft breads with their crunchy shelllike topping are a favorite in Mexico. This particular recipe is based on one made by Irving Quiros, a pastry instructor at the Colegio Superior de Gastronomía in Puebla. The dough is almost like a brioche, and the buttery bun makes wonderful, melt-in-your-mouth conchas. To make a chocolate topping, substitute 3 tablespoons cocoa powder for 3 tablespoons flour.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.