These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
Seared chicken breasts are napped with a creamy goat-cheese-and-herb sauce. The chicken breasts are served with black beans on the side.
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
Cocoa powder transforms these waffles into a dark chocolate dessert — delicious served warm with hot fudge sauce, vanilla ice cream, or whipped cream.
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
These miniature souffles, made from the best bittersweet chocolate you can find, are an elegant coda to dinner. Best of all, they’re simple to make.
Flavorful skirt steak gets special treatment by getting seared medium-rare and piled high with sweet caramelized shallots. On the plate is a red-wine sauce.