About 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

Five chocolate orange cupcakes with swirls of chocolate frosting on top.

Chocolate Orange Cupcakes

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

A glass cake stand with four slices of chocolate marquise with brandied cherries on the side.

Ultimate Chocolate Marquise

An exceptionally, deeply chocolate dessert that feels light and cool. It makes an elegant finish on a warm summer night.

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

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

Three chocolate macarons in paper wrappers in a blue dish.

Chocolate Macarons

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