Some folks tell me they don’t like white chocolate. “It’s not chocolate!” they’ll say with a bit of smug certitude. True, but that’s like saying “I don’t like Champagne because it’s not white wine.” Both have merits and to say you don’t like one because it isn’t the other isn’t very logical. I fall into the camp of white chocolate lovers. To convince people of how good white chocolate can be, I often make ice cream with it and add fresh ginger for spicy contrast. And if that’s not enough, I stir in shiny, dark chocolate–covered roasted peanuts to give it nice crunch. If anyone still has any resistance to white chocolate, I call it their loss and am happy to eat the ice cream all by myself.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.