Posts in RECIPES
BITTERSWEET CHOCOLATE TART WITH SEA SALT

There is only one thing, in my opinion, that needs to be made on the week of Valentine’s day, and that is anything containing chocolate (and lots of it). It could be big or small, fancy or simple, but for my taste, it should come as close to an elevated form of a pure chocolate truffle as humanly possible. This tart is one I developed ages ago for my very first book, but it has stood the test of time, and lives up brilliantly to the call. Thanks to its press-in crust (no rolling or pastry mastery required), it couldn’t be simpler. The inside, little more than a glorified ganache, set and baked with an egg, is pure chocolate bliss. You’ll need a tart pan with a removable bottom, and the best chocolate bricks or bars you can find, and the rest is as simple as is gets.

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EGGS FOR WINTER WEEKENDS || CHEESY BREAKFAST EGG + POLENTA CASSEROLE

I wasn’t raised to toot my own horn, so sometimes I’m shy about sharing my new work, especially when it’s in the New York Times, which still makes me giddy. It was always my dream to be published there and even after years of publishing my recipes in magazines like Saveur, Food & Wine, Martha Stewart Living and Real Simple, this still feels big to me because I love the way they approach food—it’s smart, fresh, super universal (no culture left behind) and perhaps most importantly, massively vetted, with tried and true recipes you can absolutely trust.

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THE ULTIMATE PUMPKIN PIE MILKSHAKE || LIFE AFTER THANKSGIVING

Sorry for the crazy food porn. It’s for your own good. We’re taking a break from gift guide for a minute because pumpkin pie withdrawal is a real thing. Especially if, like me, you sort of skipped Thanksgiving this year and have had nary a sliver of whip-cream-topped pumpkin custard all season. It’s not good.

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