My well-meaning hostess, knowing that I had come to Italy to sample chocolate and gelato, planned a special dinner in my honor. As we drove up the mountain to the restaurant, she turned to me and said, “We’ve arranged a special dinner just for you. Each and every course is going to have chocolate in it!” Gulp. Dinner was, um, interesting, and chocolate was indeed incorporated into each and every course—except for dessert! However, the chef presented us with a selection of ice creams, including one flavored with a fruity, locally pressed olive oil. Olive oil ice cream pairs remarkably well with summer fruits such as strawberries and apricots, and if you use a fruity Spanish Arbequina olive oil, you’ll find this ice cream is sublime drizzled with Lean Chocolate Sauce (page 165) too. Be sure to try it flecked with a few grains of coarse sea salt over the top.
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.