This deep, dark chocolate sorbetto is so rich and thick, it’s hard to believe there is no dairy in it. There is so much chocolate in it that, while it’s smooth and delicious straight out of the maker, if you let it sit in the freezer for more than an hour or so, it becomes so hard you’d have to use a chisel to get a bite. Cacao nibs are the dry, toasted pieces of cacao beans left after the husks have been removed. I like them for the crunch and the bitter cocoa flavor they add. Cacao nibs are available in the baking section of specialty markets and from online sources, but if you can’t find them, your sorbetto will still be good plain and smooth.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.