I fall into the camp of white chocolate lovers because, unlike white chocolate critics, I don’t compare it to dark chocolate. Instead, I appreciate it for its own lavishly rich merits. Because it’s on the sweeter side, white chocolate sauce pairs especially well with desserts with the puckery punch of lemon, such as the Lemon Semifreddo (page 65), Super-Lemony Soufflés (page 130), or Freestyle Lemon Tartlets (page 94.) Be sure to use real white chocolate, one which lists only cocoa butter in the list of ingredients, and no other vegetable fats. Since white chocolate plays such an important part in this sauce, you want it to be as good as it possibly can be.
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.