by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups
In this classic Mexican combination of chocolate, almond, cinnamon, and chile I use powdered chipotles, which are dried, smoked jalapeños. The chipotle powder imparts …

by Greg and Lucy Malouf
from Turquoise: A Chef’s Travels in Turkey
(Chronicle, 2008)
Makes 8
If you enjoy cardamom-scented Turkish coffee, then you’ll love these indulgent cream petit pots.
convert Ingredients
2 ounces dark-roasted, plain Turkish coffee, finely ground
4 cardamom …

by Carole Bloom
from Bite-Size Desserts
(Wiley, 2009)
Makes 2 dozen cupcakes
Use two 12-cavity 2–inch round silicone mini-muffin pans
Peanut butter and bittersweet chocolate are a spectacular flavor combination that is one of my favorites. These little cakes are …

On the TV program Connecticut Style, David demonstrates to hosts Desiree Fontaine and Sonia Baghdady how to make the New York Times cookie that “was heard ’round the Internet.”
Ultimate Chocolate Chip Cookies
adapted from a recipe …

by Hubert Keller and Penelope Wisner
from Burger Bar: Build Your Own Ultimate Burger
(Wiley, 2009)
Makes 1 drink
I’ve noticed that when it comes to burgers, even the most sophisticated palates revel in the combination of juicy burgers …

by François Payard with Anne E. McBride
from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
(Clarkson Potter, 2008)
Makes about 1 1/2 pounds
This toffee is the creation of Eric Estrella, Payard’s former corporate pastry chef. The …

by Jacques Torres
from Jacques Torres’ A Year in Chocolate
(Stewart, Tabori & Chang, 2008)
Serves 4
Profiteroles, ice cream filled choux puffs, are a favorite all over the world. Though you might think these fancy desserts are difficult …

by Jacques Torres
from Jacques Torres’ A Year in Chocolate
(Stewart, Tabori & Chang, 2008)
Makes about 2 dozen
Warm, puffy doughnuts were just meant to be eaten on crisp autumn days. These doughnuts, made of rich chocolate brioche …

by Sara Perry and Jane Zwinger
from Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover
(Chronicle Books, 2008)
Serves 16
Here’s a stunning chocolate rum icebox cake that’s understated simplicity at its best. Great for entertaining, it …

by Martha Hall Foose
from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
(Clarkson Potter, 2008)
Serves 8
The lyrics to “Darkness on the Delta” are painted on the risers of the stairs that come …

by Nate Appleman and Shelley Lindgren with Kate Leahy
from A16 Food + Wine
(Ten Speed Press, 2008)
Serves 12
When I tasted chocolate custard garnished with sea salt and olive oil on a visit to Italy, I knew …