Surprisingly enough, pasta made with the inclusion of cocoa powder has a longstanding, if not widely known, tradition in Italy. Historically, it was served with only dolce-forte or sweet and spicy sauce, because the strong flavor of the cocoa is difficult to pair with anything else. I use cacao instead of cocoa both because it’s healthier and because the flavor is subtle and on the cusp of sweet and savory, so the noodles are more easily paired with sauce. This dough is remarkably easy to work with and is a striking shade of mahogany. You can add more or less cacao powder depending how deep you want your brown to be. The dough sheeted into pasta works very well with richer meat sauces, such as Pollo Agrodolce.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.