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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.