Here you’ll find instructions for two versions of chocolate decorations for your dessert plate. In the restaurant, we call the swirls “Scooby-doos.” The name dates back to when I first worked with François Payard. He could never remember the word swirl, and so would make a swirling gesture with his index finger and say, “You know, like Scooby-doo.” I use the squares as the top layer for the Strawberry Gelée dessert on page 49. I always use tempered chocolate for décor. You can certainly use plain melted chocolate, but you will need to refrigerate it for the chocolate to set. And it just won’t shine.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.