Sometimes I’m afraid to admit that I love white chocolate. Purists argue, “It’s not real chocolate.” Although that may technically be true, who cares? (French fries aren’t “real chocolate” either…yet they’re pretty darn good.) So I don’t compare it to dark chocolate, since it’s a whole other ballgame. White chocolate’s creamy-smooth, delicate cocoa butter flavor is perfect when melted and stirred into ice cream, and the result makes a truly outstanding dessert when topped with Sour Cherries in Syrup (page 185). And I’ve yet to come across any chocolate cake that couldn’t be improved by a scoop of white chocolate ice cream melting seductively alongside.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.