I finally understand the allure of milk chocolate. While writing a book exploring the world of chocolate, I became determined to get over my skepticism, and I taste-tested as many milk chocolates as I could. Yes, it was tough work, but I felt compelled to do it. I became a convert after sampling premium milk chocolates made with a high percentage of cocoa solids, and a whole new world opened up to me. Mixing in cocoa nibs adds a crunchy counterpoint to this milky-smooth ice cream. I like biting into the little bits of pure, unadulterated chocolate, but I’ve made them optional, since you may not have them readily available (you can substitute chocolate chips). But once you taste a few, you’ll find yourself adding them to chocolate desserts all the time, like I do. (See Resources, page 237, for online sources.)
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.