Many people come to Paris with dreams of falling in love, and I know more than one person who’s returned home starry-eyed after a steamy love affair—with profiteroles. Who can resist eggy, buttery pastry filled with vanilla ice cream, heaped on plates, served with a gleaming silver pitcher of warm chocolate sauce? It’s a table-side ritual that takes place nightly in romatic restaurants and cozy cafés across the city as dashing waiters douse profiteroles with warm sauce and the molten chocolate gushes over the golden puffs, filling every little nook and crevice possible. The profiteroles are served forth with a sly grin (and perhaps a bit of a wink), leaving you free to indulge. Profiteroles are seductively simple to make at home, and you can’t go wrong with any ice cream and sauce combination that sounds good to you. My personal favorite is profiteroles filled with Chartreuse Ice Cream (page 57), drizzled with Classic Hot Fudge (page 164), and scattered with lots and lots of crispy French Almonds (page 189). J’adore!
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.