Skip to main content
Epicurious

Nieve de Chabacano

Whenever I crave a cold sweet treat, I always go for the nieves. Ice cream is great, of course, but I am all about the fruit. Anyone who knows me knows that I can eat a quarter of a watermelon in half an hour, that I eat six to ten pieces of fruit per day during the summer, and that I have a particular weakness for stone fruit. The fruit is always the main focus in sorbet, with no distractions. Although the variety of stone fruit is not as diverse in Mexico as it is in other parts of the world, we have some tart and sweet apricots that make an extremely refreshing and silky nieve. Feel free to substitute any other stone fruit that is ripe and in season.

Read More
Frijoles Peruanos (Peruvian Refried Beans)
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Easy Apple Cake
This apple cake is the poster child for fall.
Giant, Gooey Cinnamon Roll
Cinnamon bun fans, our time has come.
Triple Chocolate Cheesecake
A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Brussels Sprout Pasta
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.