This is my all-time favorite chocolate sauce and the one I’ve been making for almost three chocolate-filled decades. Don’t let the fact that it doesn’t contain any cream or butter make you think that this sauce is lacking in any way—it gets maximum intensity from ramped-up amounts of chocolate and cocoa powder. I do prefer to use Dutch-process cocoa powder here because of its stronger flavor and darker color, but you can use natural cocoa powder if that’s what you prefer or have on hand. Since it has no cream or butter, I don’t feel any guilt liberally pouring this sauce over desserts like Anise-Orange Ice Cream Profiteroles (page 172) or a wedge of Pear Tart with Brown Butter, Rum, and Pecans (page 91).
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.
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?
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.