This tart crust is crispy, light, and full of hazelnut flavor. Use it for the chocolate tart, as I suggest, or with the lemon or passion-...

This is a versatile, sweet, delicate, but crisp crust. The butter and sugar are creamed together for 8 minutes, which is very unusual. I ...

This dough is a cross between the traditional French pâte brisée (savory dough) and an American pie dough. It is wonderfully tender, flak...

Wonderfully creamy and brimming with the flowery, tangerine flavor of Meyer lemons, this lemon curd is an excellent filling for tarts or ...

Passion-fruit puree or unsweetened juice makes a delicious curd. When I serve little passion-fruit tartlets on a petit four plate, people...

Wild huckleberries--tart, earthy, and packed with flavor--marry perfectly with figs--light in density, sweet, crunchy, and mellow. This c...

This tart filling combines three of my favorite ingredients: brown butter, crème fraîche, and almond paste. Together with a few eggs, sug...

This is a chocolate tart for fans of intense chocolate flavor. Paradoxically, I achieve this flavor by diluting the chocolate with carame...

This cake, redolent of the rich flavor of hazelnut, light and elegant, but buttery and fully flavored, can be served for brunch or dusted...

Creamy yet light, with a tangy intensity from the goat cheese and crème fraîche, this cheesecake is a favorite of many of our customers a...

This is my version of the ever-popular sticky toffee pudding, sometimes called sticky date pudding. The sweetness of the dates and toffee...

Dense and creamy, yet light and elegant, this flourless chocolate cake is remarkably versatile; it serves as the basis of many of my plat...

At Chanterelle we are often called on to make custom-ordered birthday cakes and wedding cakes, serving from two to eighty people. We offe...

This is a classic American chocolate cake: moist, chocolatey, light, yet sumptuously buttery. It is great for birthdays and also wonderfu...

There are hundreds upon hundreds of chocolate chip cookie recipes in the world, but this is my favorite. Super-flat, chewy, and moist, wi...

Even after all these years of preparing multicomponent desserts at restaurants, what I really love is a good cookie, crispy on the outsid...

Thin, crispy, and light, these chocolatey cookies are my most beloved garnish for a chocolate dessert. Once half baked, these cookies can...

This shortbread has a distinctly nutty flavor with melt-in-your-mouth crispiness. The cookies have a very small proportion of sugar and n...

Chewy, caramelized, crispy, and packed with oats, these cookies draw oohs and aahs whenever I make them for my family or for the staff at...

Crispy meringues, sweetened with the dark, round flavor of malt and accented with shaved bitter chocolate, make a perfect sweet ending fo...

This is a different kind of cookie from the ones we generally call macaroons here in America. These are French macaroons, two light, cris...

Down-home banana pudding is one of the things many of us crave. Alas, when we find one on a menu or at a bakery we are inevitably disappo...

If you love Indian food, this recipe will surely become one of your favorites for dessert. Creamy Coconut Cardamom Rice Pudding has the taste and spice that will bring your body and soul back to India, where this is an extremely popular dish. The rice pudding can also be enhanced by adding some pistachios, almonds or honey. You can also use truffles, frozen confections and other ingredients to really make the dish your own. Additionally, adding French custard and creme anglaise thickens up the dish and makes the texture even more desirable.

On our honeymoon in Italy, in a small city called Cuneo, at a restaurant called Osteria della Chiocciola, my husband and I had one of the...

My favorite Greek dessert, even more than the decadently honey-and-nut filled pastries like baklava, is fresh strained yogurt topped with...

Maple syrup infused with star anise creates a flavor that is clearly more than the sum of its parts. This mousse has a light, creamy, but...

Like most pastry chefs, I use a set of core recipes that provide the building blocks for many of my seemingly elaborate preparations. One...

Halvah, a traditional Middle Eastern candy made with sesame seeds, is one of my favorite over-the-counter treats. I use it in both chocol...

One of the first souffles I learned to make during an apprenticeship in France was a classic French walnut souffle. When I returned home,...

I make this souffle every fall at Chanterelle. It is the perfect pumpkin dessert, marrying the traditional flavors of American pumpkin pi...

Coconut, with its round, mellow flavor and low acidity, blends beautifully with cultured dairy products such as sour cream, cream cheese,...

Satsuma and honey mandarins are my favorite types of citrus for this recipe. You can, however, use any type of tangerine. The zest is use...

During my travels in Italy I tasted the most wonderful espresso gelato. Ever since that day I have strived to make an espresso ice cream ...

To use maple syrup in desserts, it must be boiled down in order to intensify the maple flavor but not increase the liquid content in what...

In late summer, when basil is abundant at the market, try making this ice cream. Basil is refreshing and soothing like mint, but it has a...

Rosemary is an excellent and versatile background flavor for any acidic or citrus fruit. For instance, you can use rosemary-infused simpl...

This chocolate sorbet has been a staple on all my dessert menus, traveling with me through four different jobs over the last ten years. A...

Guavas are one of the natural treasures from tropical climates that often get overlooked by western palates. Though they have a mealy, sl...

When I prepare vanilla desserts at Chanterelle, I often add a bit of dried lemon verbena. Vanilla has a complicated, multidimensional but...

Dates are loaded with natural sweetness, but it is challenging to actually taste their flavor. To bring out the underlying flavor of date...

For years, I’ve been making rhubarb chips as a garnish for strawberry-rhubarb desserts. I poach half a case of thinly sliced rhubarb in p...

This dessert is a timeless classic. This recipe is almost identical to the one my mom made every summer with the rhubarb from our garden ...

I use this compote as a sauce to accompany the Fresh Huckleberry and Fig Tart, and I also love to eat it with the Chocolate Bête Noire, a...

Like other oven-roasted and -basted fruits, these peaches are beautiful when they come out of the oven: they feature a whole range of ora...

When I was a child, my grandmother used to come to stay with us in the summer. Inevitably, she would cook up a pot of stewed plums. I don...

This is not a traditional doughnut, because the batter is not leavened with yeast or baking powder. Rather, it is something akin to a swe...

So many discoveries in the kitchen stem from serendipity. This truffle recipe was an accidental discovery fueled by the unavailability of...

Homemade hard butter toffee is delicious, but it often absorbs humidity and becomes unpleasantly tacky and chewy in the mouth. One soluti...

If you can get your hands on good-quality milk chocolate, like ScharffenBerger, Valrhona, or Michel Cluizel, this candy is the ideal vers...

I use these candied fruits as garnishes on many desserts at chanterelle, and they, along with their syrups, are a component in several of...

This is one of the easiest recipes I make. It is also one of the most rewarding. Brittle stands alone as a great, simple, crunchy end to a meal. In the restaurant I prepare various nut brittles and use them in endless ways as a crunchy topping for ice cream, as a cookie, as a garnish for caramel mousse. In a dessert, texture is as important as flavor. Nothing can replace the satisfaction one feels from a blend of crispy and creamy on the tongue. This recipe calls for peanuts, but you can easily substitute almonds, hazelnuts, or pistachios.

This sauce has a beautiful, rusty red color, and its flavor marries well with most citrus desserts.

The rum tempers the sometimes cloying sweetness of caramel, giving the sauce an addictive buttery richness.

This sauce is an integral part of the recipe for Date Cake.This sauce differs from Rum Caramel Sauce because it has brown sugar, giving i...

The black plums give this sauce a particularly beautiful, rusty purple color.

While the greatest of the sauternes--such as Chateau D’Yquem, which runs in the hundreds of dollars per bottle--are meant only for drinki...