Sometimes ingredients make strange bedfellows. Chocolate and cheese are not the most natural mates, but when the cheese is a heady, acidic, barnyard-fresh goat’s milk cheese and the chocolate is bits of roasted cocoa bean, unsweetened and compact as an espresso bean, unexpected things happen. You get something more. But you can’t quite tell what. The flavors square off, then shift, then subvert one another. Then they take a pause. The air is thick with tension, but nothing stirs. Suddenly, like a gunshot comes the massive crunch of Cyprus black flake sea salt and everything is movement. It all becomes clear in an instant: a dish that’s as comforting as grandma’s chicken potpie and yet uncivilly decadent. . . . A secret pleasure of serving this dish is watching even the most well-bred guest slyly supplement each bite with an added pinch of black salt crystals.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.