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).
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.