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cooking.nytimes.com
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
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Get Blackberry-White Chocolate Fool with Toasted Hazelnuts Recipe from Food Network
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Rich buttery cookies with chunks of white chocolate, raspberry filled centers and white chocolate glaze.
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This naughty little cookie is richly flavored with port wine. The cookies are redeemed when chocolate and peanut butter chips are melted into the center.
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Learn how to make classic chocolate chip cookies in just a few easy steps.
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Get Triple Hazelnut Cake with Chocolate Buttercream Frosting Recipe from Food Network
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Get Gingerbread People in Gingerbread Hot Chocolate Tubs Recipe from Food Network
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Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat.
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A rich complex bittersweet chocolate cake with a caramel sauce which is simple to make and always loved by all.
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"I've learned how to bake without proper tools but nothing replaces the Microplane for doing things like grating lime zest," says teen blogger and dessert aficionado, Elissa Bernstein.
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Small ice cream cones are stuffed with a marshmallow and coated in chocolate and sprinkles creating the perfect birthday party treat.
Ingredients: chocolate chips
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Recipe for Mini Dark Chocolate Bundts with Creme Anglaise, as seen in the February 2009 issue of O, The Oprah Magazine.