Tartufo means “truffle” in Italian and refers to how these ice cream mounds look when dipped in pure chocolate, which forms a neat, crispy coating for a favorite ice cream. You can make them any size you wish, but I usually make mine about golf ball size (about 2 ounces, 60 g, each) and serve two per person. The trick to making Tartufi is to work rather quickly and neatly. Keep the ice cream mounds in the freezer until the absolute last moment prior to dipping.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.