Just about every gelateria in Italy features a bin of stracciatella, vanilla ice cream with chocolate “chips.” It results from a technique that clever Italians devised for pouring warm, melted chocolate into cold ice cream. The flow of chocolate immediately hardens into streaks, which get shredded (stracciato) into “chips” as the ice cream is stirred. The trick to stracciatella is to pour it into your ice cream maker in a very thin stream during the last moment of churning. If your aim isn’t very good, or your ice cream machine has a small opening, transfer the melted chocolate into a measuring cup with a pouring spout. (If you’re using a microwave to melt the chocolate, simply melt the chocolate in the measuring cup.) The trick is to pour it not on the turning dasher (mixing blade) but into the ice cream itself. You can also drizzle it over the ice cream as you layer it into the storage container, stirring it very slightly while you’re pouring.
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.