Yes, we know, you already understand how to melt chocolate. Or think you do. Here, an extra technique or two. Just in case.
The Derby Cocktail
Bourbon. Curaçao. Sweet vermouth. Lime. We’re sad we didn’t concoct this comforting little ditty. But we’re glad somebody did.
Chocolate Pots de Crème
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
Roasted Salmon with Dill Sauce
Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.
Not-from-a-Box Macaroni and Cheese
Incomparably better than what comes out of a box, this mac n cheese is so darn good, it may even be better than what Mom used to make. Velveeta optional.
Pupu Platter
Remember when sitting around and noshing on crab Rangoon and coconut shrimp was the height of chic? Some say it still is.
Italian Biga
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.
Wiggle It, Just a Little Bit—Duck Stock, That Is
David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
Pâte Brisée
Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
Monster Chocolate M&M Cookies
These chocolatey sensations–with their crisp edges and chewy centers–are monstrous in size as well as their lineup of kooky ingredients.