This is not the chocolate ice cream you used to eat as a kid, though no kid would say no to a big, fat dish of it. This has more depth thanks to brown sugar, and the tang of crème fraîche takes the edge off the sweetness. For an elegant richness, use the very best semisweet chocolate you can find. Please, no chocolate chips. Not only would the flavor suffer, but the emulsifiers added to chocolate chips would ruin the texture of the dessert.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.