| Feb 10, 2011
In years past, Yvan Valentin crafted elaborate mousse-filled meringue cakes for Frank Sinatra, built a towering croquembouche (a cream puff pyramid decorated with pulled sugar) for Jane Fonda and Ted Turner's wedding and constructed a chocolate replica of...
| Jan 27, 2011
I admit it. I've had a lifelong love affair with French toast.
When I was a kid, there was a simple magic to it: The way the soaked bread would puff in the pan, the toast crisping to a rich, golden brown in the hot fat. Fresh out of the pan, the dish was...
| Apr 24, 2011
It's spring, and probably the most welcomed of the season's animals is the bunny — specifically, the chocolate bunny. No mass-produced creatures, these bunnies are made and sold by small, independent chocolatiers and chocolate shops. Grab your...
| Jun 2, 2011
Dear SOS: Last summer while vacationing in Sedona, Ariz., our family had a fabulous dinner at an Italian restaurant called Cucina Rustica. For dessert we had the most delicious three-chocolate mousse cheesecake. I would love to have this recipe. It is...
| Jul 20, 2011
| 5:30 PM
Reporting from Hershey, Pa.--
After more than a century, the town that chocolate built still makes its namesake confection and remains a candy lover's nirvana.
Billed as the "Sweetest Place on Earth," the company town has grown over the last century...
| Nov 3, 2011
Dear SOS: A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world. It is limoncello tiramisu, irresistible and worth whatever calories it contains. It is very light, moist and unforgettable! We would love this...
| Nov 17, 2009
| 4:32 PM
Most bakers know that if they're about to tackle a complicated cake, it's a smart idea to turn to Rose Levy Beranbaum, whose patient directions and baking-science acumen can make even the toughest cake manageable. So for a story about......
| Apr 29, 2009
| 12:23 PM
Why is it in this day and age, when weddings are more and more an expression of a couples individuality, wedding cakes remain stubbornly predictable towers of white wrapped in insipid icing and topped with toys representing the guests of honor?
| May 13, 2009
Total time: 1 hour, 10 minutes, plus cooling time
Servings: Makes 9 small custards
Note: Matcha powder is available at many Japanese and Korean markets. Sprinkle it over a cutout or stencil to leave a pattern on the custard. Kelly Tisdale, the co-owner,...
| May 13, 2009
For chocolate, a matcha made in heaven.
At a glance, the cross-cultural dessert pairing of chocolate and matcha, the prized Japanese green tea powder, may not seem the sort of combination to elicit uncontrollable cravings. Among the many terms used to...
| Dec 21, 2007
We asked Yifat Oren, party planner to the socialites and stars, for the dish on how affluent Southern Californian brides and grooms are spending big for their big day beyond carats and couture. ¶ She should know: Kevin Costner, Mariska Hargitay and...