This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. The nearly instant recipe contains no cream or eggs, so a complex chocolate can shine. The...
Author: Melissa Clark
This recipe came to The Times from Doris Muramatsu, a musician with the band Girlyman. It takes about 15 minutes to make and is particularly terrific over ice cream with some spicy pecans chopped on top....
Author: Kim Severson
This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust,...
Author: Melissa Clark
Author: Fred Plotkin