Traditional churros are deep-fried. For a lighter version, I’m baking them, with a sprinkling of sanding sugar, to create crispy puffs perfect for dipping in dulce de leche, chocolate sauce, or both! There are delicious brands of premade dulce de leche available online. But a very inexpensive way to make your own is the following oven hack—it’s an easy do-ahead technique (you’ll want it ready before you start on the churros themselves). My chocolate sauce, the quintessential churro dunk, is a thinner version of chocolate ganache (make it once the churros are in the oven).
Ingredients
For the dulce de leche:
One 14-ounce can sweetened condensed milk
For the churros:
1 1/4 cups water
1/4 cup extra virgin olive oil
1/4 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 egg
2 tablespoons sanding sugar
1/2 teaspoon cinnamon
For the chocolate sauce:
4 ounces dark chocolate, chopped
4 ounces half-and-half
Directions
Step 1
For the dulce de leche: Preheat the oven to 425°F. Scrape the condensed milk into a pie plate and cover it tightly with foil, scrunching the edges under the lip of the pie plate to create a seal. Place the pie plate in a roasting pan and fill it with an inch of hot water. Place the roasting pan in the oven and bake for about 80 minutes. Carefully lift a corner of the foil to see if the color is a deep caramel brown; if not as dark as you like, return the pan to the oven for another 10 minutes. When done, carefully lift the pie plate from the roasting pan and let cool slightly before whisking the dulce de leche vigorously to remove any lumps. Transfer to a dipping bowl.
Step 2
For the churros: Preheat the oven to 400°F. Line a rimmed sheet pan with parchment.
Step 3
In a medium saucepan, whisk together the water, olive oil, sugar, and vanilla. Bring to a boil on the stovetop. Add the flour all at once and stir with a wooden spoon until a dough ball has formed. Let cook, stirring, for about 1 minute. Off the heat, whisk in the egg (you can also do this in a food processor) until you get a smooth batter.
Step 4
Transfer to a piping bag fitted with a 3/4-inch star nozzle. Pipe 3-inch lengths onto the parchment-covered pan, leaving about an inch between them. Mix the sanding sugar and cinnamon in a small dish and sprinkle generously over each churro. Bake for 25 minutes until golden and crispy.
Step 5
For the chocolate sauce: Place the chocolate and half-and-half in a tall mug or small bowl. Microwave for 2 minutes, then whisk until smooth.
This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.
Ingredients
8 ounces jamón Ibérico, sliced
8 ounces chorizo Ibérico or salchichón Ibérico, sliced
8 ounces lomo, sliced
8 ounces Manchego cheese
8 ounces Cabrales or Idiazábal (or both) Marcona almonds
Spanish olives
Fresh grapes or figs
Crusty bread
Crackers
Extra virgin olive oil
Directions
Step 1
Assemble the charcuterie about an hour before serving to allow the meats and cheeses to reach room temperature.
Step 2
Choose a large wooden board or ceramic platter. Arrange slices of each meat in its own section. Cut the Manchego into cubes and place at one corner; place other cheeses at the opposite corner. Fill in the gaps with the nuts, olives, and fruit.
Step 3
Slice the bread and arrange on one side of the board or on a separate plate with the crackers. Serve with olive oil for dipping the bread and drizzling over the meats.
Nearly every food culture on the planet has a recipe for roast chicken, and Andalucía is no exception. I love that prep time is less than 10 minutes and that this dish can be served on a busy weeknight. Jarred and drained piquillo peppers (dry them with paper towels) stuffed with softened cream cheese and drizzled with EVOO make a colorful appetizer.
Ingredients
For the spice paste and chicken:
2 tablespoons extra virgin olive oil
2 tablespoons butter, softened
3 garlic cloves, very finely minced
Juice and finely grated zest of one lemon or 1/2 orange
1 1/2 tablespoons fresh thyme, plus extra sprigs for garnish
2 teaspoons pimentón
Salt and freshly ground black pepper
One 4-pound roaster chicken
For the potatoes:
10 small to medium Yukon Gold potatoes, unpeeled
2 tablespoons extra virgin olive oil, or more as needed
2 teaspoons pimentón
Salt and freshly ground black pepper
Directions
Step 1
Make the paste: In a small bowl, combine the olive oil, butter, garlic, lemon juice and zest, thyme, and pimentón. Season to taste with salt and pepper.
Step 2
Remove any giblets or extra fat from the chicken’s main cavity. Discard or save for stock. Place the chicken on a rack in a large shallow roasting pan. Rub the spice paste over the outside of the chicken, gently easing any extra paste under the skin and directly on the chicken breasts and thighs.
Step 3
Place the chicken on the middle rack of the oven. Roast for 30 minutes.
Step 4
In the meantime, place the potatoes in a medium bowl. Toss with the olive oil and pimentón. Season to taste with salt and pepper. Arrange the potatoes around the chicken. Lower the oven heat to 350°F. Continue to roast the chicken and potatoes for 50 to 60 minutes more, or until the potatoes are tender (test them with the tip of a paring knife) and the chicken is golden brown and cooked through. (The temperature in the thickest part of the thigh should read 170°F on an instant-read meat thermometer.) Let the chicken rest for 10 minutes before carving and serving with the potatoes. Garnish with sprigs of fresh thyme.
Pecan Chocolate Chip Cookies Recipe, Spotlight on Pecans, Chilling Cookie Dough, Rethinking (Dietary) Cheating and Avoiding Falls
Chocolate chip cookies are an American classic with hundreds of variations. My recipe adds healthy ingredients so you can feel good about indulging. Speaking of indulging, new research shows that occasional splurges don’t have to derail a smart eating plan. It turns out that your mindset matters more than the calories on your plate. Read the details below.
Who doesn’t love chocolate chip cookies? This recipe transforms the classic formula by replacing half the butter with extra virgin olive oil and adding nutritious whole wheat flour and pecans, which lend a nutty crunch. For best results, bake only one sheet of cookies at a time. This recipe makes a large batch. If you only need a smaller one, put one dough log in the freezer for the future.
Ingredients
1-1/2 cups cake flour
1-1/2 cups bread flour
3/4 cup white or golden whole wheat flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon fine sea salt
6 ounces unsalted butter, softened
1-1/4 cups brown sugar
1 cup sugar
2 large eggs
1/2 cup extra virgin olive oil
2 teaspoons vanilla
1 pound dark or bittersweet chocolate chunks
10 ounces pecan halves
Directions
Step 1
In a large bowl, whisk together the flours, baking soda, baking powder, and salt and place next to your mixer or mixing bowl.
Step 2
Using a stand mixer fitted with the paddle attachment or a large bowl and a hand mixer on medium speed, blend the butter and sugars until smooth. Add the eggs, one at a time, then the olive oil and vanilla. On the lowest speed, add the flour mixture and beat until no traces of flour remain, about 20 seconds, then mix in the chocolate and pecans until evenly distributed, about another 20 seconds.
Step 3
Divide the dough between two long pieces of parchment paper and shape each into a thick log, about 3 inches in diameter. Roll up each log in its parchment and tuck under the ends. Wrap each log separately in foil, then refrigerate for 24 to 48 hours.
Step 4
When ready to bake, preheat your oven to 350°F. Slice one log into 10 disks and transfer to a rimmed sheet pan lined with parchment. Bake on a rack in the lower third of your oven until lightly brown, about 16 minutes, rotating the pan halfway through. Repeat with the second log. Let cool for at least 10 minutes before eating and let cool completely before storing in cookie tins.
Yields 20 oversized cookies
Healthy Ingredient Spotlight
Pecans
A high-quality source of protein with few carbs and zero cholesterol, unroasted and unsalted pecans have the American Heart Association’s Heart-Check mark to show that they meet nutritional guidelines for heart health. Pecans are rich in vitamins and minerals, including vitamin A, vitamin E, folic acid and other B vitamins, calcium, magnesium, phosphorus, potassium, and zinc, and one-and-a-half ounces of these sweet nuts deliver 15% of daily fiber needs. As part of a diet low in saturated fat and cholesterol, they may also reduce the risk of heart disease.
Quick Kitchen Nugget
Chilling Cookie Dough
Many types of cookies require chilling for easier rolling and cutting, but there’s another key reason for this step: richer taste and texture. This happens as the structure of the flour and sugar change over time. If you’re in a rush, allow a minimum of 30 minutes in the refrigerator, but for the tastiest results, 24 hours or more is better. In fact, cookie dough can be kept in the fridge for as long as 3 days before baking. If you’ll be storing the dough any longer than that, place it in the freezer.
For Your Best Health
Rethinking (Dietary) Cheating
For many people trying to lose weight, a “cheat meal” feels like a well-earned break from strict dieting—a chance to relax, enjoy something decadent, and return to routine refreshed. Eric Trexler, PhD, a fellow in the Health, Wellness, and Physical Education Department at Duke University, recently coauthored a study examining the surprisingly complicated world of cheat meals. The analysis looked at both psychological and physiological effects of loosening dietary rules and found that planned indulgences can help some people stay on track. But science also warns that unplanned or binge-like episodes may fuel guilt, shame, and unhealthy eating patterns.
“People really overestimate the physical impact of a cheat meal and dramatically underestimate the psychological impact,” said Dr. Trexler, who conducts evolutionary anthropology research and collaborates with global health researchers at the Duke University School of Medicine. Though his doctoral research explored dietary nitrate and blood flow, he’s also examined what he calls “nonlinear dieting strategies,” an approach that intentionally includes higher-calorie days or meals during weight loss. He detailed what people misunderstand most about these meals and how mindset matters more than the calories on a plate.
Dr. Trexler said that people tend to panic about how many pounds they’ll gain from a single cheat meal. The truth? Physically, one big dinner does almost nothing in the long term. Mentally, though, framing it as cheating can fuel guilt, shame, and the feeling that you’ve blown your diet, which can derail progress. When an indulgence is spontaneous or emotionally driven, the guilt that follows can easily snowball into overeating—turning a single cheat meal into a cheat weekend and then a cheat week. On the other hand, when a higher-calorie meal is intentional and fits within a larger eating plan, people tend to stay more motivated. Ideally, you enjoy the meal and then return to normal eating.
“A dietary strategy that has a lot of planned dietary deviations in place tells you, ‘You can do this,’” Dr. Trexler said. “You can implement these lifestyle changes. You don’t need to be perfect 100% of the time. You need to be good enough most of the time, and you are.”
According to Dr. Trexler, cheat meals aren’t inherently good or bad. The key is how intentional they are, how you think about them, and what happens afterward. Instead of “cheating,” a term that suggests a moral failure, he urges people to think about planned flexibility as part of a sustainable eating pattern—one that lets you enjoy your grandmother’s caramel cake “without worrying how many eggs or cups of sugar are in it,” he said. “Eating isn’t just about nutrition. Eating is a social and cultural event. At a certain point, implemented long enough, changes become the norm. You realize you can enjoy sitting down for dessert and having one piece of cake instead of two.”
Dr. Trexler warned of two red flags to look out for: turning one indulgence into a multiday binge and overcorrecting with extreme restriction or punishing exercise. Both patterns mirror the binge-restrict cycle common in disordered eating.
Fitness Flash
Avoiding Falls
A new study published in JAMA Ophthalmology found it’s not just that poor vision increases fall risk or that hazards increase fall risk—it’s the interaction between the two that really matters. Older adults with severe vision loss are three to four times more likely to fall when they live in homes with hazards such as missing grab bars, tripping risks like loose rugs and wires, or uneven floors.
“The home is not just a background; it’s a key shaper of fall risk,” said lead author Shu Xu, PhD, a postdoctoral fellow at the University of Michigan’s Institute for Social Research. “Our study emphasizes the need to include the home environment as a key component of fall prevention, especially for older adults with vision loss. If we focus only on improving vision, we may overlook a group at very high risk: people who have both poor vision and hazards in their homes.”
The population-based cross-sectional study analyzed data from the National Health and Aging Trends Study, which gathered nationally representative data on US Medicare beneficiaries age 65 and older adults living at home.
Dr. Xu and colleagues documented that nearly half of older adults lacked grab bars in the bathroom. More than half of the sample lived with at least one hazard. Tripping hazards affected 9.5% of homes, broken flooring was present in 4.5% of them, and a total of roughly 7% of homes had two hazards.
“When an older adult with normal vision lives in a home with multiple hazards, fall risk is relatively low, but with high levels of vision impairment, fall risk increases threefold to fourfold,” Dr. Xu said. “Importantly, even among those with high levels of vision impairment, fall risk only increases significantly when home hazards are present.”
Incremental declines in vision directly raise fall risk for older adults with hazards in the home. Researchers measured specific visual functions and found that each one-line difference on the Snellen visual acuity chart—which tests how clearly a person can see by having them read letters of decreasing size from a set distance—was associated with a 31% increase in fall risk. Each one-line loss on the contrast sensitivity chart raised the risk by 14%.
These rising percentages suggest that poor vision may make it harder for older adults to detect and avoid existing dangers in their homes. The findings underscore that even small losses in vision may increase risk substantially when environmental hazards are present.
“Identifying and addressing home hazards is crucial,” said coauthor Joshua Ehrlich, MD, MPH, a professor of ophthalmology and a research associate professor at the Institute for Social Research. “Fall prevention should be framed as a partnership between health care and the physical home. In this case, vision care plus targeted home modifications.”
Falls are a major cause of morbidity and mortality. Just one fall can be devastating for an older person. Here are some simple concrete actions to take for yourself or older loved ones:
Get regular eye exams and use the right glasses: Make sure prescriptions are up to date and use glasses as recommended.
Check the bathroom first: Add grab bars near the toilet and in the shower or tub; use nonslip mats in the shower or tub.
Clear walking paths: Remove or tape down loose rugs, move electrical cords out of walkways, and keep hallways and stairs free of clutter.
Fix damaged flooring: Repair torn carpet, broken tiles, or uneven floorboards that could catch a foot, cane, or walker.
Improve lighting: Use bright, even lighting, especially on stairs and in hallways; add night-lights near the bathroom and bedroom.
