For all the years I’ve been working with Jean-Georges, I’ve had his legendary molten chocolate cake on the dessert menu. Finally, I decided I had to do something to make the cake my own, so I took it apart and put it back together with white chocolate and a good hit of vanilla. This cake isn’t molten; it’s much more a lush, custardy soufflé. I love combining citrus with chocolate, hot with cold. The frozen mandarin orange refreshes and cleanses the palate.
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.