This decadent milk chocolate cremoso—a silky puddinglike dessert—is drizzled with olive oil for an unexpected pop of flavor. Some people are like, whoa . . . olive oil and chocolate? But the combo really works. The hazelnuts and chocolate bring forward a Nutella-like flavor, and the salt cuts the sweetness. The slight sourness of crisp sourdough bread and smoky flavor of espresso deepen the complexity of the dish. A recipe is only as good as its ingredients, and this is no exception. Use the best-quality chocolate—it makes all the difference between a waxy, vaguely chocolaty flavor and intense chocolatiness. Valrhona, Lindt, and Scharffen Berger are premium chocolates I like. Most of this dessert can be made ahead, so it’s perfect to serve for a dinner party.
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.
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.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.