When I lived in San Francisco, my friend Mark introduced me to the city’s greatest contribution to the dessert course: It’s-It frozen cookie sandwiches. These little numbers are practically perfect—two oatmeal cookies with a thick scoop of ice cream in between, all thinly coated with semisweet chocolate. Mark preferred the kind with mint-flavored ice cream and so do I, but you can nix the mint in this recipe if you must. To sweeten this with agave, replace the natural cane sugar with 2/3 cup agave nectar, add an extra 1/4 cup all-purpose gluten-free flour, remove the chocolate chips, and use Agave-Sweetened Chocolate Glaze (page 124).
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.