Crystallized fruit is basically fruit that’s been cooked for a long time in a sugar or piloncillo syrup until it is almost translucent (hence the name). t is customary to presoak the fruit overnight in lime or calcium oxide so hat it retains its shape after the long cooking process. The town of Santa ruz Acalpixa in Xochimilco is one of the best places to appreciate the normous variety of candied fruit, including prickly pears, figs, oranges, cactus paddles, and even chiles. A word of caution, though: beware of bees when making this! The process takes several days, but it’s quite simple and the fruit will fast for a several months and up to a year if stored properly. You can use he same method for many kinds of fruit, so pick some that are in season but slightly underripe so they don’t fall apart.
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.