I finally understand the allure of milk chocolate. While writing a book exploring the world of chocolate, I became determined to get over my skepticism, and I taste-tested as many milk chocolates as I could. Yes, it was tough work, but I felt compelled to do it. I became a convert after sampling premium milk chocolates made with a high percentage of cocoa solids, and a whole new world opened up to me. Mixing in cocoa nibs adds a crunchy counterpoint to this milky-smooth ice cream. I like biting into the little bits of pure, unadulterated chocolate, but I’ve made them optional, since you may not have them readily available (you can substitute chocolate chips). But once you taste a few, you’ll find yourself adding them to chocolate desserts all the time, like I do. (See Resources, page 237, for online sources.)
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.