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Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago's Boka makes a...
Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so...
More decadent than molten chocolate cake: one filled with warm caramel, reveals F&W's Grace Parisi. More Gooey ...
More decadent than molten chocolate cake: one filled with warm marshmallow, reveals F&W's Grace Parisi. More Go...
More decadent than molten chocolate cake: one filled with warm peanut butter, reveals F&W's Grace Parisi. More ...
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.
This deeply flavored cake is made with buckwheat honey, which has a spicy molasses character. The cake is wonderful s...
San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake ...
To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums,...
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...
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