These candies were supposedly created in the Santa Clara convent in the state of Puebla and are sold everywhere in that state. They are long, cigar-shaped pieces of sugary sweet potato flavored with different fruits (mostly using flavorings and added colorings), but this is the basic recipe without any distractions. They are usually made with white sweet potato, but I prefer the flavor of the yellow or orange kind. Although it takes a couple of days to dry out, you can also serve it on a platter once it has cooled (and then you won’t even have to wait to eat it) the way many desserts were served in convents, and decorate it with some fresh pineapple on top.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.