Here you’ll find instructions for two versions of chocolate decorations for your dessert plate. In the restaurant, we call the swirls “Scooby-doos.” The name dates back to when I first worked with François Payard. He could never remember the word swirl, and so would make a swirling gesture with his index finger and say, “You know, like Scooby-doo.” I use the squares as the top layer for the Strawberry Gelée dessert on page 49. I always use tempered chocolate for décor. You can certainly use plain melted chocolate, but you will need to refrigerate it for the chocolate to set. And it just won’t shine.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.