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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.