WITH A CHOCOLATE CRUST and a creamy espresso filling, this pie is like a mocha cappuccino disguised as dessert. Here are a few tricks for a successful pie: Make sure the butter and cream for the filling are at room temperature, and remember to scrape the sides of the bowl frequently as you mix. For serving, cut the pie with a knife that’s been dipped in hot water and wiped dry.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.