Campechanas are fragile, crunchy, glasslike sweet treats that crumble as you take a bite. Valle de Bravo, a town a few hours from Mexico City, has some of the best ones, but you can find them everywhere. Funnily enough, though, they are hard to find in Campeche, where their name comes from. They are a bit tricky to make, but once you start, you’ll quickly get the hang of it. You may be surprised by the amount of fat that goes into these, especially because you couldn’t tell from eating them. The lard or shortening is what makes these incredibly flaky. You will need a very thin rolling pin that is at least 15 inches long and no thicker than the stick of a broom; you can find one at a hardware store or a woodshop.
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.