When I visited Guadalajara, I spent two whole days asking around and traveling to find the best jericallas possible. I came across a lot of misguided information and dead ends, but eventually, persistence and curiosity paid off. I found a little shop with an eggshell-colored metal wall and a tiny opening that allowed you to peek at the rectangular black oven and endless trays of individual glasses, small and large, filled with the yellowish custard. The owner didn’t share the recipe; however, she did say that although cornstarch is often used to stabilize it (and she admitted to using it when the price of eggs goes up), the best ones are made without it. Jericalla is one of my favorite desserts. It’s most commonly found in the state of Jalisco, and some say the name derives from the Valencian city of Jérica, where the recipe was brought by Spanish settlers in the eighteenth century. It is similar to flan but lighter (it can’t be unmolded), is flavored with canela, has a dark toasty sheet on top, and is eaten directly from the cooking vessel. This recipe does not refrigerate well because the topping becomes very unappealing, so it should be eaten the day you make it and at room temperature or briefly chilled.
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.