Rum is distilled from various sweet products of sugarcane. Playing off rum’s sweet origins, a touch of citrusy-sweet chocolate adds intrigue to the strident heat of the alcohol, and a touch of salt unifies everything in a rush of flavor that would make Willy Wonka jealous. Cocoa powder can be substituted for the cacao beans or nibs, though it lacks their nutty fullness. No liquor cabinet should be without a small bottle of honey-smooth, smoky, tangerine-flavored Rangpur lime syrup. Made from the lime’s peel and juice, it is great not only to wet the rim of a cocktail glass, but also as a mixer in mojitos and margaritas. Kona deep sea salt is big, with a firm backbone of mineral and a glint of fresh fruit sweetness that bring harmony through leadership rather than brute force.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.