All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

This cinnamon-scented dessert, layered with cheese, dried bread, and a syrup made with piloncillo, a brown cane sugar used in Mexican cooking, is a traditional feast dish for Cuaresma, or Lent.

Bread may be one of humanity's most simple and enduring staples, so how much is there to say about it? Limited time: Save 25% on NBC News subscription Get exclusive reporting, live Q&As and ad-free ...

This recipe is an homage to the traditional concha bread I grew up eating in Mexico. It keeps all the delicious orange blossom and vanilla flavors but uses them in a cookie. The crust is a vanilla ...

A modest dish that combines humble ingredients with holy symbolism makes a special Mexican dessert beloved during Lent and at Easter. It's capirotada, a simple bread pudding that forgoes the common ...

Preheat oven to 350 degrees. Grease a 2 ½-inch deep hotel pan (if you don’t have a hotel pan, a 13-inch-by-9-inch pan will work just as well) with two ounces of the butter. In a large bowl, combine ...