Horchatas, also called aguas de horchata, are a popular type of drink in Mexico most commonly made with rice, but they can also be based on many other ingredients, from almonds to barley or oats to coconut—which are also delicious. My favorite has always been the kind made with rice. Not only are horchatas based on different ingredients, some are made with water, while others use whole milk, sweetened condensed milk, or evaporated milk, or even a combination of milks, in addition to the water or in place of it. I’ve had many versions, and I like those with some milk because they have a thicker and creamier mouthfeel, so that’s what this recipe calls for. But feel free to make it with water only, adjusting the consistency to suit your taste.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.