Blending Fair Trade coffee with Fair Trade cocoa allows us to support those who serve the world coffee and chocolate. It also helps us celebrate the classic European flavor combination of coffee and chocolate, mixed here as you might find them in an Italian café, with tangy mascarpone cheese and lemon. To make the cookie crumbs for the crust, see the recipe for Chocolate Sugar Dough (page 132) or buy plain cookies (like Pepperidge Farm Chocolate Chessman). Toss about twenty cookies of either type in the blender, pulse two or three times, and you will have dark chocolate cookie crumbs. You’ll need a cheesecake or springform pan, and most grocery store versions of this work fine. When the cake is baked and chilled, release the latch, slice, and serve. Be sure to clean your knife with a warm wet towel for each slice.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.