In the early '90s, chef/restaurant owner Marcel Desaulniers put a nine-part chocolate dessert on his menu at the Trellis restaurant in Williamsburg, Virgina. His "Death by Chocolate" was a decadent cake with embellishments including ganache, mousse, glaze, meringue, sauce, ice cream, truffles, and, finally, powder. It became internationally famous and resulted in a cookbook, television appearances, and a James Beard Award, and inspired countless other rich chocolate desserts. Our collection of recipes is a celebration of a game-changing cake.
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes, before straining the liquid and serving the dish.
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.