I wanted to include a dessert where chocolate was the main ingredient because, well, because people love it. This recipe was previously published in Rosa’s New Mexican Table by Roberto Santibañez and is one of my proudest creations. The tomatillo sauce may seem unusual, but trust me, you will be pleasantly surprised, and the smokiness of the chipotles gives an incredible depth to this scrumptious dessert. Boca negra cake got its name because, once you dig in, your mouth will be covered in luxurious chocolate. Be sure to use high-quality chocolate because it will make all the difference in the world. Serve it as is or with a bit of lightly sweetened whipped cream, vanilla ice cream, or Natilla (page 163).
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.