It’s no surprise that lime is used widely in Mexican cooking, although it can be confusing because the translation is limón. We don’t have the yellow lemon (well, it is very rare). Lime’s lovely puckery, tart flavor is celebrated in many of our preparations, including this one. The filling for the tart is essentially a curd with a creamy texture and a bright flavor. I don’t like to hide the qualities of the lime at all, and I love the combination of cherries with it. I originally made the fruit mixture with capulines, dark-fleshed wild cherries with large pits, but I’ve never seen them outside Mexico; regular cherries or blueberries are a tasty substitute.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.