When I moved to NYC to attend cooking school, I dove right in. I got several part-time jobs in a variety of locales. Basically, I worked for anyone who would hire me. Early morning. Late night. Magnolia Bakery didn’t bite, but there was a bakery (now closed) in the West Village off Jane Street, run by a fiery Cuban woman who agreed to put me on the schedule. After a late night of work as a hostess, I would drag myself in early the next morning to this strange bakery, almost the only motivation being a pastelito, a Cuban puff pastry topped with cane sugar and filled with guava paste and cream cheese. It was the most delicious and different pastry I had ever tasted, and I knew I’d want to use the flavor combo one day. One time, when we were changing the menu at Ko and I was on a breakfast-inspired kick (guava and cream cheese is a classic breakfast pairing in many Spanish-speaking cultures), an idea took hold. I knew guava would bring the perfect acidity to a pre-dessert, and combining it with liquid cheesecake, which always makes me happy, was a no-brainer.
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.