This Chocolate Pavé is an adaptation of a recipe by Lindsey Shere, co-owner and executive pastry chef at Chez Panisse when the restaurant opened, who taught me much of what I know about baking and desserts. Of all the things I learned, the most important lesson was how to appreciate a killer-good chocolate cake just as it is, without dressing it up with fancy swoops and swirls of frosting or layering it with creams or fillings. When I once expressed dismay that I hadn’t learned how to make all those fancy, frilly desserts during my tenure with her, she replied, “Why would you want to? They usually don’t taste good.” Pavé means “paving stone” in French. This cake is traditionally baked in a square pan so it can be cut into rectangles, creating edible slabs that are delectably rich. After one soft, moist, luscious bite, they’ll remind you of paving stones only in appearance.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.