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  • Recipe

    Real Chocolate Mousse


  • How-To

    How to Make Chocolate Mousse

    It’s surprisingly simple to prepare this classic, oh-so-decadent dessert. What’s hard is not eating it all in one sitting.

  • How-To


    Learn the basic technique (it’s easy) and use it in five sticky, gooey desserts

  • Recipe

    Basic Caramel

    The caramel will harden quickly upon cooling.

  • Recipe

    Basic Ganache


  • Recipe

    Potato Gnocchi Recipe

    Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi…

  • Recipe

    Basic Roasted Potatoes

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the potatoes with olive oil and salt and pepper before roasting. Or toss the potatoes…

  • Recipe

    Basic Roasted Brussels Sprouts

    You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss…

  • Recipe

    Basic Vegetable Broth

    Avoid onion skins and carrot tops as they’ll make the stock bitter; trimming or peeling other vegetables is optional. Scrub or rinse all vegetables well, especially if they’re not peeled.

  • Recipe

    Basic Soft Polenta

    We tested this recipe with Quaker brand cornmeal; coarser cornmeal will need a slightly longer cooking time. Try topping the polenta with ratatouille, beef stew, or a chicken fricassée.


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