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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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Get Cake-Mix Mint Chocolate Sandwich Cookies Recipe from Food Network
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Get Roasted Parsnip and Vanilla Chocolate Soup Recipe from Food Network
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Spiked with bourbon—it’s a Kentucky Derby classic.
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No one will believe that you made this delectable chocolate peanut butter pudding cake in your slow cooker.
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Matt Lewis uses both buttercreams to lavishly frost the Stump de Noël cake.
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Any type of milk, dairy or non-dairy, can be used for this skinny white chocolate-coconut latte made with 2 types of sugar-free syrups. You will still have a delicious coffee drink.
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This chocolate shell ice cream topping is so easy to make--no need to buy Smucker's Magic Shell.
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This rich chocolate cherry tart on a chocolate graham crust looks oh-so-fancy and it's oh-so-easy.
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Get Fruit Skewers with Chocolate Dipping Sauce Recipe from Food Network
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Dark chocolate, hazelnut, and caramel give these truffles a sweet and nutty flavor boosted with a dash of salt?