Flecked with vanilla seeds throughout the dough, alfajores are the perfect excuse to whip up a batch of vanilla bean cajeta—a goat’s milk variation on dulce de leche. The combination of sticky toffee-sauce and buttery shortbread can’t be beat, but it can be improved upon. My recipe replaces traditional cornstarch with tapioca starch, keeping the alfajores tender and light. Get Recipe!
British chef Jamie Oliver’s recipe for chicken braised in milk has made the rounds here at The Kitchn, and we all agree it is absolutely divine. It’s a recipe that takes some trust — cook a whole chicken in milk? But trust you should — the results more than speak for themselves.
This lemony, sage-infused chicken with its incredible golden sauce has become a perennial visitor to my autumn menus, and this year, I decided to take it to the slow cooker. Here’s my riff on the original — same tender chicken, now with even more hands-off time.
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