I wanted to include a dessert where chocolate was the main ingredient because, well, because people love it. This recipe was previously published in Rosa’s New Mexican Table by Roberto Santibañez and is one of my proudest creations. The tomatillo sauce may seem unusual, but trust me, you will be pleasantly surprised, and the smokiness of the chipotles gives an incredible depth to this scrumptious dessert. Boca negra cake got its name because, once you dig in, your mouth will be covered in luxurious chocolate. Be sure to use high-quality chocolate because it will make all the difference in the world. Serve it as is or with a bit of lightly sweetened whipped cream, vanilla ice cream, or Natilla (page 163).
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.