The last days of October are filled with the aromas of marigolds, copal (incense), toasted canela, orange blossoms, aniseed, mole, tortillas, and wood. Many people are busy preparing for the Día de los Muertos celebrations that take place during the first days of November (the main festivity is on the 2nd). The celebration dates back to the Aztec times, when it was believed that the deceased embark on a journey, eventually leading them to the Mictlan, the highest level of the underworld, where they would finally rest in peace. People gather in cemeteries and bring the deceased’s favorite foods and music. It is a way to celebrate the time we had with our loved ones and keep their memory alive. The cemeteries are filled with laughter, mariachis, food, lights, and flowers, and it is a celebration of life. There are many different breads made for this celebration. In Michoacán, they are sculpted into shapes of flowers, the Virgin Mary, skulls, and animals. In Oaxaca, you will find round breads topped with sesame seeds and colorful heads coming out of them. In the center of Mexico, the dough is made with pulque (a fermented beverage made from the maguey plant) instead of yeast, giving it a very distinctive, somewhat herbal, acidic flavor. Many places dust the tops with pink sugar to remind us of the ceremonial use of bread. The varieties are too many to count, but this one is perhaps the most well known. This recipe is adapted from Maricu, a chef from Mexico City who owns a cooking school of the same name. Even though you may not celebrate Día de los Muertos, I encourage you to make this delicious bread decorated with “bones” and take a moment to remember those who are no longer with you in this life.
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.