About Alice Medrich

Alice Medrich

Author, pastry chef, and teacher, Alice Medrich is an expert on chocolate and chocolate desserts. She opened Cocolat in 1976, and since has been credited with popularizing chocolate truffles in the US and introducing the larger “American” chocolate truffle. Alice is an award-winning cookbook author, receiving three Cookbook of the Year awards from the James Beard Foundation and the International Association of Culinary Professionals for Cocolat: Extraordinary Chocolate Desserts; Chocolate and the Art of Low-Fat Desserts; and Bittersweet: Recipes and Tales from a Life in Chocolate. In 2007, Gourmet, Bon Appétit, and Food & Wine magazines named her Pure Dessert one of the top cookbooks of the year, and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies won the 2011 International Association of Culinary Professionals Cookbook Award in the baking category. Most recently, she has authored Sinfully Easy Delicious Desserts.

Wheat Free Cookies

Wheat-Free Butter Cookies

Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.

  • Quick Glance
  • 20 M
  • 1 H, 5 M
  • 2
Ultra-Thin Chocolate Chunk Cookies Recipe

Ultra-Thin Chocolate Chunk Cookies

A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.

  • Quick Glance
  • 20 M
  • 45 M
  • 18
Sticky Pecan Bites Recipe

Sticky Pecan Bites

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • 3
Honey Caramels Recipe

Honey Caramels

Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.

  • Quick Glance
  • 45 M
  • 5 H, 45 M
  • 2
Dried Fruit and Nut Cake Recipe

Dried Fruit and Nut Cake

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 6
Warm Mocha Tart Recipe

Warm Mocha Tart

Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.

  • Quick Glance
  • 25 M
  • 1 H
  • 7
Carmen Meringay Recipe

Carmen Meringay

This airy meringue fortress, made with just four ingredients, contains whatever fancy or no-frills filling you wish.

  • Quick Glance
  • 45 M
  • 3 H, 45 M
  • 0
Spun Sugar Atop Chocolate Mousse Recipe

Spun Sugar Atop Chocolate Mousse

An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.

  • Quick Glance
  • 1 H
  • 2 H
  • 0