Doughlike chocolate, often called chocolate plastique, makes cake decorations that are as beautiful to eat as they are to admire. The simple technique is the same for Dark Chocolate Plastique (page 134), but here the delicate ivory color allows you more opportunities for creating realistic, elegant flowers suitable for weddings and gifts. For a gift, I like to present the roses in a reusable box, such as a small jewelry box lined with plastic wrap, with the white chocolate roses inside. Import shops often sell ethnic boxes and are a great place to pick these up. Or, gently place the roses into a flower vase packed with truffles or cookies.
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.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.