One day my coauthor, Mat, was reminiscing to his mom, Clair, about an ice cream store he worked at while in college. “I told her that I got so sick of ice cream that for two years after I quit I couldn’t go near it.” At which point Clair mentioned that as a girl she worked for years at the chocolate counter at Gimbel’s, one of New York’s famous retailers. Gimbel’s let you eat as much chocolate as you liked on the job, so long as you didn’t take any home. “I asked Mom if she ever got sick of chocolate. She just looked at me like I was nuts and said, ‘Why would I?’” Which brings us to these little morsels. For chocolate aficionados, nothing provides a better fix than a truffle. My friend Wendy, an incredible chocolatier, designed these confections from a scrumptious mélange of chocolate, dates, orange zest, and ground nuts, all rolled in coconut. I could tell you that the reason to eat these is because they’re high in protein and phytochemicals, but how ‘bout we just call that a nice side benefit of yum! Since you’re going to indulge in a chocolate dessert, be sure to make it the best by using high-quality chocolate.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.