You can mix up this flourless chocolate cake batter and put it in the pan well before you bake it, so it’s easy to put it on the grill while you’re having dinner. The cake will puff up nicely and look gorgeous, and then it will deflate and look less gorgeous. Don’t worry, you can make it lovely on the plate.
This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season, then you’ll make it after new potato season, too; I promise.
Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.
How do you summer-ify a comforting mac-and-cheese? Add fresh corn, of course!
I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.