Bocas Negras
by Roberto Santibañez
from Rosa’s New Mexican Table
(Artisan, 2007)
Makes 8 servings
I thank my friend Fany Gerson for creating this recipe for me. The cakes are spectacular served with the Cinnamon Custard Sauce or the Sweet …

by Alice Medrich
from Pure Dessert
(Artisan, 2007)
Makes one 9 1/2-inch-round or a 4-by-14-inch rectangular fluted tart
The subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. The flavor and scent of …

by Sherry Yard
from Desserts by the Yard
(Houghton Mifflin, 2007)
Makes 35 small dumplings
A bao (pronounced “bow”) is a Chinese bun. This version is like miniature chocolate-filled doughnuts. They’re made with sweet dough, filled with chocolate ganache, …

by Laurent Tourondel and Michele Scicolone
from Bistro Laurent Tourondel: New American Bistro Cooking
(John Wiley & Sons, Inc., 2007)
Serves 6
My mom made this cake, from my grandmother’s recipe, for my 39th birthday. It makes a beautiful …

 by Jill O’Connor
from Sticky, Chewy, Messy, Gooey:
Desserts for the Serious Sweet Tooth
(Chronicle Books, 2007)
Makes 24 standard cupcakes
I adapted this recipe from one by Hellmann’s, increasing the cocoa powder and sugar and reducing the eggs by …

by François Payard with Anne E. McBride
from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
(Clarkson Potter, 2008)
Makes one 9-inch savarin; serves 10 to 12
Savarin is a yeasty cake that is soaked with rum syrup …

by Emily Luchetti
from Classic Stars Desserts
(Chronicle, 2007)
Serves 8
These triangles are like a crunchy pain au chocolat, with phyllo replacing the traditional yeasted dough. If you wish, you can dab a little raspberry jam on top …

by Emily Luchetti
from Classic Stars Desserts
(Chronicle, 2007)
Serves 12
This fudge-like mousse cake pushes the opulence barometer right to the edge, stopping just short of excess. It is for serious chocoholics only. Use pasteurized eggs if you …

by Barbara Fairchild
from The Bon Appétit Cookbook
(John Wiley & Sons, 2006)
Makes 12 servings
Cape Cod’s cranberry bogs provided the inspiration for this festive dessert, a vanilla cheesecake scented with orange peel and topped with sweetened fresh …

by Gale Gand with Lisa Weiss
from Chocolate and Vanilla
(Clarkson Potter, 2006)
Makes 4 servings
One of Julia Child’s more remarkable traits was her never-ending quest for knowledge. This iconic woman, who taught several generations how to cook …

by Ching-He Huang
from China Modern
(Kyle Books, 2006)
Serves 4, makes 12 balls
These are what I call my naughty but nice Chinese-style profiteroles. In this recipe, glutinous rice flour is used to make a snug casing for …