This is a four-generation recipe that is still enjoyed today by Estela Elizondo’s family in Monterrey, Mexico. I have made these many times and really like them. If you like a little heat, toss them with about 1 teaspoon ground chile, such as chipotle or guajillo, mixed with the superfi ne sugar. To me, that makes these traditional strips of sweetness have a little fun while dancing along on your palate. You can use the leftover grapefruit flesh to make the Red Sorbet Terrine with Hibiscus Compote (page 196).
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.