Hibiscus is a flavor that you could say is quintessentially Mexican. Hibiscus paletas are widely available, but not with raspberries. My friend Hannah thought these two flavors would be awesome together, and she was right. (Thanks, Hannah!) We spent a lot of time figuring out different ways to blend the two flavors: cooking the berries in a bit of the agua de jamaica, macerating or mashing them together, and using frozen versus fresh berries. I kept experimenting and found that mixing the raspberries with the sugar and letting them sit for a while helped draw out their juices. Then, when you pour in the agua de jamaica, the juices blend, so you get both flavors in every bite.
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.