This flourless chocolate-orange almond cake is bittersweet in the best way.
This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).
Author: Tom Douglas
Author: Bonnie Donalson
Author: Marilyn Hoicowitz
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
Author: Cory Schreiber
Author: Basha F. Gelman
Author: Sarah Tenaglia
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Author: Lillian Chou
Author: Rick Rodgers
Author: Moneeka Settles
Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate-mascarpone mousse.
Author: Dede Wilson
Author: Jane Hornby
I was cleaning out old plastic ware, and I found a special Cool Whip mixing bowl with 3 recipes printed on the sides. It must be 20 years old. I thought...
Author: Susan Feliciano
Author: Kendra Vizcaino-Lico
Author: David Lebovitz
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of...
Author: Emily Johnson
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which...
Author: Melissa Clark
Author: Fred Thompson
An easy Triple-Chocolate Fudge Brownie
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Nancy Rosenberg Engel
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Karen DeMasco
Author: Christina Tosi
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Author: Kemp Minifie
Author: Jennifer Jones
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.