I had a recipe for pecan paletas in my first cookbook, My Sweet Mexico, but I’m including a different version here because this flavor is one of my favorites. These ice pops are a bit sweeter and creamier than the ones in My Sweet Mexico because they’re made with sweetened condensed milk and half-and-half. Both versions are really delicious, and I’m still debating which I like best. It’s hard to find pecan extract here, but if you come across some, I recommend adding 1 teaspoon along with the vanilla for an even deeper nutty flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.