About Lori Longbotham

Lori Longbotham

Lori Longbotham is the former food editor of Gourmet magazine whose work has also appeared in The New York Times, Bon Appétit, and Real Simple. A graduate of the Culinary Institute of America, she’s also worked as a private chef, restaurant chef, and caterer. She’s the author of nearly a dozen cookbooks, including Luscious Chocolate Desserts and Luscious Lemon Desserts. @lori.longbotham

A partially sliced coconut crème brûlée tart topped with raspberries on a white linen cloth with a fork and napkin beside it.

Coconut Crème Brûlée Tart

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This luscious, silken, subtly flavored coconut tart is topped with a delicate burnt-sugar crust borrowed from crème brûlée, that shatters when sliced.

  • (1)
  • 1 H
  • 3 H, 45 M
  • 6
Five chocolate orange cupcakes with swirls of chocolate frosting on top.

Chocolate Orange Cupcakes

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Nothing says loving from the oven quite like not-too-sweet chocolate cupcakes smothered with even more chocolate in fhte form of a not-too-sweet bittersweet frosting.

  • (3)
  • 25 M
  • 1 H, 15 M
  • 6
Three chocolate macarons in paper wrappers in a blue dish.

Chocolate Macarons

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Simultaneously crispy and chewy and silken, these flourless French indulgences make us swoon each and every time without fail.

  • (1)
  • 30 M
  • 2 H
  • 11
Slices of a chocolate mousse cake on a glass cake stand with fruit compote on the side

Ultimate Chocolate Marquise

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It doesn’t get much chocolate-y than this chilled dessert. Bittersweet chocolate, eggs, butter, and Cognac are beaten than lightened with whipped egg whites.

  • Quick Glance
  • 25 M
  • 6 H, 25 M
  • 0