This recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons, is a showstopper. As Chef Evan Mallett says, “They are the perfect two-bite morsels of party food, somewhere between a s’more and a s’gone.” Chef Mallett serves these bites with chile marshmallows––find the recipe in the Recipes section of our website.Read More
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Sauerkraut for dessert? This cake can be found in community cookbooks from areas with large German populations. As crazy as it sounds, the kraut adds a sweet-sour tang and a lot of moisture to this cake. Whether you disclose the identity of secret ingredient is up to you. If you don’t feel up to making a layer cake, bake the cake in a 9- by 3-inch baking pan instead. The cake is best the day it is made; the frosting will start to “wilt” after a day, but will still taste delicious!Read More
Making these sweet two-bite morsels can be a bit messy, but the impressive results are well worth the effort. Rolling them with slightly wet hands will help keep the chocolate from sticking to tiny fingers and palms. Makes about 24 truffles.Read More
When I ask my 16-year-old son if he liked the newest version of chocolate chip muffins I’d made him and his sister for breakfast, he typically grunts, “Yes.” But that affirmation is always followed by an accusation: “Why? What did you slip into them this time?”Read More
Katie Webster is a food writer, recipe developer, and photographer who focuses on seasonal, healthy eating in the Burlington, Vermont, area. She eats chocolate every single day. With this recipe, she sneaks in a cup of pitted prunes to add both moisture and fiber to this dense torte. You really only notice the chocolate.Read More