Crepe are all the rage on La Chandeleur, the annual French celebration of the humble-noble treat. Festivities, games, and, of course, much crepe eating ensue.
This concoction of hot milk and Mexico’s incomparable chocolate is whipped into a frenzy with a milinillo–Mexico’s unplugged answer to the immersion blender.
Bet you’ll never go back to a Reese’s Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.
This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
Introducing our Christmas Cookies Collection for 2010. They’re our favorite crunchables for the holiday season.
These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.
Remember those thumbprint cookies your grandma use to make? They were the perfect spot-of-jam delivery system. These little darlings are no different. Well, a little different…
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
There’s a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d’epice bread (that’s just fancy for “spice bread”) in a far more festive form.
Perhaps the easiest jelly doughnut recipe ever, this recipe doesn’t require you to fill the cloud of dough with jelly. Instead you simply spoon some on top. Bliss.
Serve this candied orange peel on its own, toss it in granulated sugar after it dries for a festive look, or dip it in melted chocolate.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
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