by Dorie Greenspan
from Baking: From My Home to Yours
(Houghton Mifflin, 2006)
Serves 8
Can something you’d be happy to serve at the end of a fancy dinner party also be something you’d be happy to make when …

by Andrea Froncillo with Jennifer Jeffrey
from The Stinking Rose Restaurant Cookbook
(Ten Speed Press, 2006)
Serves 4
At the Stinking Rose we don’t think that there can ever be too much of a good thing. Don’t believe us? …

by Lou Seibert Pappas
from Coffee Cakes: Simple, Sweet, and Savory
(Chronicle, 2006)
Makes 2 loaves
This chocolate-filled sweet bread always graces our table at the Christmas and Easter holiday seasons. It has been a family favorite since the …

Alfajores Artesanales
by Carol Murphy Clyne
Makes 3 1/2 dozen cookies
Alfajores, shortbread cookies fused together with dulce de leche, have long satisfied the South American sweet tooth. This version, enrobed in bittersweet chocolate and edged with toasted …

by Michael Recchiuti and Fran Gage
from Chocolate Obsession
(Stewart, Tabori, and Chang, 2005)
Makes about 24 pieces
Chocolate bark is an ideal host or hostess gift, especially during the holidays. In this version by Recchiuti and Gage, the …

by the Editors of Cook’s Illustrated
from Cooking at Home with America’s Test Kitchen 2006
(America’s Test Kitchen, 2005)
Serves 12 to 16
When you assemble the cake, the filling should be cool or cold. To be time-efficient, first …

by The Editors at America’s Test Kitchen
from The America’s Test Kitchen Family Cookbook
(America’s Test Kitchen, 2005)
Serves 8 to 10
We found that the secret to perfect chocolate cream pie was to combine two different types of …

by Michael Recchiuti and Fran Gage
from Chocolate Obsession
(Stewart, Tabori, and Chang, 2005)
Makes about 2 1/2 cups
With this recipe, the acidity of the berries tames the sweetness of the white chocolate. This is a sauce to …

by Judith Sutton
from Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life
(Artisan, 2005)
Makes 24 cupcakes
Cupcakes aren’t just for kids — grown-ups are especially fond of these orange-scented little …

Salade de Gruyère au Cervelas
by Susan Herrmann Loomis
from Cooking at Home on Rue Tatin
(William Morrow, 2005)
Serves 6
A little bit of delectable excess on a plate, this salad was traditionally an efficient way to satisfy the …

by John Scharffenberger and Robert Steinberg
from The Essence of Chocolate
(Hyperion, 2006)
Makes about 3 1/2 pounds
This recipe can be doubled without any extra effort — just make sure you use a large enough pot.
For a perfect …