I never would have thought of pairing white chocolate with lemon. My first taste of the combination was in the form of a slice of a towering lemon pie with white chocolate sauce at a restaurant in San Francisco. The second was in a filling made of the two enrobed as a neat square of chocolate at Theo Chocolate in Seattle. I didn’t need any more convincing that the pair is delicious match. My third experience with the combination was making these tartlets, and they were a charm as well. Although I’m happy to share my recipes, I’m not so big on sharing desserts, so I made these tartlets in individual portions. You can swirl each plate with the white chocolate sauce or, if you’re better at sharing than I am, you can pass a bowl of it at the table.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.