It seems during the last decade or so, America has gone completely crazy for coffee drinks. All sorts of overpriced caffeinated concoctions are foisted on the public under the guise of coffee. But there’s nothing you can buy that can beat this simple coffee dessert. Blanco y negro is the Spanish variation of affogato, an Italian creation consisting of an innocent bowl of ice cream drowned in hot espresso; affogato comes from the Italian verb affogare, meaning “to drown.” I’m not fond of dessert names that reference morbid things like drowning and death (as in “death by chocolate”), so I opt for the kinder, gentler Spanish interpretation that refers to snowy, white (blanco) sherbet mingling agreeably with the black (negro) espresso that’s poured over the top. They come together in an unexpected, but very winning, way.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.