Photo © David Malosh/ Art © James Maikowski.
Boxed candies can be supremely delicious and sexy. But to impress the truly chocolate-obsessed Valentine on Thursday—and provide shopping alternatives for stumped procrastinators—Momofuku Milk Bar’s sugar mastermind, Christina Tosi, reveals some of the more creative ways to enjoy chocolate.
1. Pair with fruits and vegetables. “Chocolate is a great way to hide the ‘healthy’ in your next tomato cake, beet, celery root or potato concoction, or zucchini bread!”
2. Serve with cheese. “Dark chocolate is great with any grassy cheese, and a great surprise on a cheese platter. You can even make a killer fudge sauce/spread with some grassy goat milk, to sit on your next cheese platter.”
3. Burn it. “Did you know that burning white chocolate slowly makes the most delicious, sweet brown butter bits?” Now you do.
4. Eat it on toast. “Or in toast! With passion fruit curd and a cup of coffee.”
5. Smoke it. “My first run in with this was working as a pastry cook for Sam Mason and chef Wylie Dufresne at WD-50 in New York. We turned smoked chocolate into a killer ice cream.”
Follow writer Jasmin Sun on Twitter @jasminsun.
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Grace in the Kitchen
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
By now I probably sound like a broken record, and I’m not afraid to shout it out, but I love my pressure cooker! Tough cuts, like ribs, need a long time to get tender, but literally 15 minutes at pressure and these ribs are almost falling off the bone.
Char Siu Spareribs, those sticky, chewy ribs from Chinese restaurants, though delicious, frighten me with their nuclear-reactor-red food coloring. Mine hit all of the high points without the scary DNA-altering potential. I cut them into three-rib sections, marinate them in a mixture of hoisin, honey, ginger, soy and garlic, then pressure cook them for 15 minutes. Next the ribs get brushed with honey and broiled until browned and shiny. While they’re broiling, I boil the cooking liquid down to a sticky, spicy sauce to serve on the side. Maybe it’s faster than take out. Who knows? But it definitely is better and safer. SEE RECIPE »
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