Dark Fudgy Brownies
We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat ... [... more]
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Maine Potato Candy
In a large bowl, combine sugar, coconut, potatoes, vanilla and salt; mix well. Line a 9-in. square pan with foil; butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2-in. x 1-in. rectangles. Cover and ... [... more]
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EatingWell's Died-and-Went-to-Heaven Chocolate Cake
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the ... [... more]
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Mini Molten Chocolate Cakes with Mocha Sauce
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist ... [... more]
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Baked Vegetable Chips
The fine-slicing blade of a food processor or a mandoline is a great tool for cutting these vegetables. Serve them as you would potato chips: as a snack or as a side dish with a sandwich. Choose either a Mediterranean-style flavor or a dill-based ... [... more]
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Roast Beef in Pepper Crust
The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to ... [... more]
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Citrus-Rum Punch
Begin the festivities with this rum-spiked fruity punch-green tea adds antioxidants and orange slices make a pretty garnish. Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 3 days. Thinly slice both lemons and one orange. ... [... more]
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Mushroom Stuffed Mushrooms
Fungusheads--that's what a friend of ours calls those of us who become misty-eyed about mushrooms. We can't help it, because as playthings for the senses, mushrooms have it all: a musky fragrance, an exquisitely touchable flesh, an easy ... [... more]
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Chocolate Mousse
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time. Whip the cream until thick, gradually ... [... more]
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Fruit Punch
Place the juices and soda water in a large punch bowl or jug and mix well. Leave to chill in the refrigerator until required. Add ice cubes and decorate with fruit. Serve immediately. [... more]
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