As we well know, chocolate has been around for a very long time, dating all the way back to pre-Columbian Mexico. Once considered a gift from the gods by the Mayans, and after being introduced to Europe, reserved for Spanish royalty, chocolate has become a worldwide favorite when preparing desserts. You’ll find it in cakes, tarts, dessert sauces, and soufflés, as you see here. Mexican chocolate, available in Latin markets and some supermarkets, is flavored with cinnamon, almonds, and vanilla. It makes for an unmistakable—and irresistible—soufflé.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.