Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
No one really knows just whose idea it was to use a sponge cake crust for Junior's cheesecake. It worked, and that same recipe continues to work today.
Author: Alan Rosen
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think...
Author: Lillian Chou
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau