In Mexico, chocolate is mainly used to prepare hot chocolate, so when you hear people say “Mexican chocolate,” or chocolate de mesa, they usually mean chocolate made for this purpose. It’s grainy because it’s basically toasted ground cocoa mixed with sugar, cinnamon, and sometimes vanilla, almonds, or both. I really love the fragrance of Mexican cinnamon, so I like to infuse some in the liquid for this ice pop to add more flavor. I decided to add little bits of chocolate and almonds to these paletas to give another layer of flavor and crunchiness. Who doesn’t love that?
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.