This definitely isn’t a common flavor of paletas in Mexico! It’s inspired by one of the first desserts that wowed me as a child—and my favorite dessert for years: cherries jubilee. My extended family and I were on a cruise, and one night all the waiters came out to make cherries jubilee, flambéing the cherries tableside, then serving them over vanilla ice cream. It was quite a theatrical spectacle to see all the elegant waiters simultaneously come out of nowhere with their carts. I was more impressed by the amazing flavors than the dramatic flair. Back then, I was too young to know the word sublime, but that’s definitely how I felt when I ate it. In this version, sour cream replaces the vanilla ice cream. Its tart flavor complements the sweet cherries deliciously.
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.