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11/13/2012
White Chocolate-Cream Cheese Mousse
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
04/02/2007
Crêpes Flambées au Lambig (Cider-Spiked Onion Confit)
The presentation of this flaming dish is quite a show.
Issue #101
03/01/2007
Lemon Meringue Tart
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Issue #100
01/25/2008
Strawberry 'Rose'
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
Issue #94
03/19/2007
Sweet Pastry Crust
This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust.
Issue #81
10/10/2005
Sweet Pastry Crust
This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust.
Issue #81
09/03/2002
Burnt Cream with Black Truffles
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Issue #50
01/23/2001
Upside-down Apple Tart
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
Issue #42
03/06/2002
Apple Tart
This thin crusted tart makes for a wonderfully light dessert.
Issue #30
03/18/2002
Cheesecake with Prunes
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Issue #19
01/23/2007
Wild Berry Tart
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
Issue #4
01/19/2007
Lavender Honey Ice Cream
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.
Issue #1
05/21/2010
Strawberry Charlotte
According to La Tartine Gourmande, this could be the perfect spring dessert. This forgiving charlotte can easily be elegant or rustic and definitely impresses. Continue...
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Source: La Tartine Gourmande
11/10/2009
Chocolate Mousse in a Blender
Most chocolate mousse recipes are notoriously complicated. But this simple, satisfying version uses only five ingredients, which come together in under a minute. Continue...
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Source: Soup Belly
10/29/2009
Chocolate and Vanilla Petits Pots de Crème
By making separate batches of vanilla and chocolate cream, you don’t have to choose one flavor over another in this easy recipe.
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Source: La Tartine Gourmande
08/14/2009
Julia Child's Perfect Chocolate Mousse
From "Mastering the Art of French Cooking," this is David Lebovitz's take on Julia Child's classic recipe.
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Source: David Lebovitz
08/08/2009
Lemon Verbena Sorbet
Lemon verbena's currently in season, and this sorbet recipe shows it off perfectly. Continue...
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Source: Chocolate and Zucchini
07/29/2009
Peach, Pineapple and Kiwi Sorbet Trio
Three easy sorbets pair perfectly with each other for a summer treat.
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Source: Cannelle Vanille
06/27/2009
Crème Fraiche Ice Cream
Deliciously creamy and mild, this sophisticated ice cream perfectly complements any dessert.
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Source: Lottie and Doof
11/25/2008
French Silk Pie
Plenty of butter, cream, and toasted pecans makes this chocolatey custard pie extra rich.
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Source: Gourmet Sleuth
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