Montezuma introduced Cortés to chocolate in the sixteenth century, and the Spaniards immediately began messing around with it. The original Mexican beverage (preceding recipe) was tweaked to suit the tastes of the Spaniards, and their associated versions of hot chocolate remain different to this day. Spanish hot chocolate is incredibly rich and thick—almost like loose pudding—and perfect for dunking Churros (page 655). Some people use cornstarch (or eggs) to thicken their chocolate, but I prefer the natural thickness that comes from melting chocolate into milk.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.