It is believed that in the eighteenth century, egg whites were used as a sort of glue to bind sheets of golden and white gold. There were many leftover yolks that were then used to create various sweets and to thicken others, such as rompope. This eggnoglike beverage is wonderful served cold year-round. I like to put it in the tres leches mixture (page 142), use it to top ice cream, and make a gelatin with it (page 138). It is still sold in many convents around Mexico. Estela Romo de Vivar makes one of the tastiest almond versions I’ve had.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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?