The word atole comes from atl, “water,” and tlaoli, “ground corn.” These beverages have been consumed since pre-Hispanic times and the variations are countless. Made with water, milk, or a combination of the two, and commonly thickened with masa, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, fresh corn, or mature corn cooked in ashes. It is sweetened with sugar and/or piloncillo and often mixed with fruit. This drink is enjoyed with sweet tamales early in the morning or at night. This atole is very popular in Michoacán, and I want to thank Ernesto Hernandez Doblas for the recipe.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.