In the kitchen at Chez Panisse, we called these “chocolate crack cookies” because of the craggy fissures that formed on the surface of the cookies as they baked. But because the restaurant was (and still is) located in Berkeley, California, we were conscious of what that name suggested, so we came up with all sorts of less objectionable aliases: baked chocolate truffles and chocolate quake cookies, to name just a couple. Nowadays, “crack” is a term freely used to describe anything addictive. And I feel comfortable using it to describe these cookies, which are a perfectly legit way to get a chocolate fix.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.