Author: Emily Luchetti
Author: Alex Jamieson
Author: Beatriz Bloom
Author: Mai Klayman
Author: Crescent Dragonwagon
Author: Andrew Friedman
Author: Celeste Kuch
Author: Marissa Goldberg
Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty...
Author: Ruth Cousineau
Most chocolate mousses are high in calories, but it's quite easy to make a delicious chocolate mousse that contains a fraction of the original calories and fat. The secret is to use high-quality bittersweet...
Author: Nick Malgieri
Author: Lori Longbotham
This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.