The chocolate cookies that Ritz-Carlton chef Rob Wilson made for the 2009 Workshop delivered two surprises: tiny nuggets of chopped dark chocolate and little bursts of fleur de sel, a coarse French salt extracted by hand from seawater. The salt, although unexpected, seemed to heighten the chocolate flavor. Chef Wilson used cake flour to make the cookies especially tender. He served them with Crème Fraîche Sorbet (page 186), but vanilla ice cream would complement them as well.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.