by Luis Gutierrez
Photography by Jody Horton
Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway!
Tested by Johnny Els.
Photography by Marla Camp
Photography by Jody Horton
By Jessica Maher
Photography by Jody Horton
Reprinted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café by Rebecca Rather, Pulished by Ten Speed Press
By Jesse Griffiths
Photography by Jenna Noel
By David Alan
Ice cream recipe by Pastry Chef Jessica Maher
Photography by Jenna Noel
This ganache is easy to make, versatile and seductively delicious. It can be used as the base for truffles, frosting for a cake or a truly divine mousse. And the by-product, Chocolate Ginger Crunch, is so yummy you’ll want to make it for that alone.
These cookies are my version of Moravian spice cookies, but are made with fresh ginger as well as cocoa. If you roll them out paper-thin, they are very crisp and delicate, but you must be careful not to overcook them as they burn easily. Rolled out to about 1-inch thick, they can be slightly chewy. You can roll them between two 18-inch squares of heavy, unbleached canvas or sheets of plastic wrap. You will need a 2-inch cookie cutter, lightly greased, nonstick cookie sheets and a rolling pin.
From My Family Table: A Passionate Plea for Home Cooking, by John Besh
“On almost any night, we love nothing more than a big, hot bowl of Vietnamese noodle soup—pho. Don’t worry about the number of ingredients in this recipe. Pho is nothing more than a flavorful broth, often perfumed with star anise. Since that’s not easy to find, we use Chinese five-spice powder (which has star anise in it).”Courtesy of Shontae Moeller, owner/chef of Salon du Peasant
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