Niño envuelto means “wrapped baby,” and it is basically a sponge cake filled with some kind of jam, cream, cajeta, or mousse, rolled up tightly, and covered with confectioner’s sugar, cream, coconut, almonds, chocolate, or meringue. It is served as a dessert, but you can also find it in panaderías sold in slices. Although I have always loved sweets, cake has never been my favorite dessert, and I think it’s because I really like crunchy things. The one exception to this rule is pastel de fresas con crema (vanilla cake filled and covered with whipped cream and strawberries). When I think about this cake, my mouth waters and I remember the Gran Via bakery, which has been making one of the best versions of this cake since the late 1960s. When the bakery first started, they sold only two things: this strawberry layered cake and huge meringues filled with whipped cream. So, when deciding what kind of niño envuelto to make, it seemed only natural to blend all of these flavors and textures into one. It is important that the eggs be at room temperature to ensure a spongy cake, so separate the eggs, cover them, and allow to come to room temperature for 30 minutes before whipping.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.