The name gorditas is used in an endearing manner to describe many small but “fatty” (referring to the thickness) foods. Everyone loves gorditas, and there are many different kinds. I tried these in Nuevo Leon and love them because they are fried, which makes them (or me) double gordita. I also like them because of the salty cheese and piloncillo that make them go wonderfully with a hot chocolate (page 25) or champurrado (page 22).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.