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Serves 10

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The unadorned spice cake layers, which need to stand overnight to develop their flavor, are delicious on their own. F...

Although it seems unusual, fish and beef marrow is a delicious combination now appearing on menus all over Paris. Soa...

For this grand chocolate cake, layers of cinnamon-almond pastry are filled with apple-flecked chocolate mousse. This ...

Frédérick Hermé's chicken soup is thickened with fresh bread crumbs and enriched with cheese and egg y...

Traditionally bakers make this rich Alsatian bread in hand-painted earthenware molds, but steel, nonstick aluminum or...

Plus: More Dessert Recipes and Tips

Pierre Hermé's recipe for this Alsatian specialty—a cross between dumplings and pasta—comes from his m...

Marinating the chicken overnight deepens the flavor considerably. Plus: More Chicken Recipes and Tips

This liquified version of gazpacho is so intense that a small cup will suffice for each guest.

While this dessert may not be something to attempt on a work night; it's eminently doable when broken down into compo...

Cassata is a traditional Sicilian dessert of liqueur-soaked cake layered with a chocolate-and-nut-studded ricotta fil...

Dinner at the Le Coze house in Mustique means not only good food but also this thick and intensely fruity rum punch.

Entranced by the candied oranges she tasted in Barcelona, Margaret Braun devised this recipe on her return home.

Named for Le Coze's house on Mustique, this chocolate mousse-filled loaf cake is easy to make but looks special. Note...

The secret to Gerry Moss's cocoa is infusing the hot milk with strips of orange zest. After that, two kinds of to...

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