Content tagged with “January/February 1991”

Frothy Hot Chocolate
Whipping this otherwise old-fashioned hot chocolate creates the illusion of creaminess. To vary this recipe, substitute...

Hot Fudge Pudding Cake
Serve this dense, fudgy pudding cake with vanilla frozen yogurt.

Chocolate Potato Cake
The surprise ingredient in this chocolate cake—mashed potatoes—keeps it exceptionally moist.

Chocolate-Orange Flan
A light chocolate sponge cake forms the shell of this custard-filled tart.

Rum-Spiked Fruit Salad
Pineapple, mango, grapefruit, orange, cantaloupe and apples are dressed with rum and brown sugar for a taste of the...

Banana Cream Layer Cake
Here we layer delicate banana-buttermilk cake with a fluffy Bavarian-style cream that's made low-fat by combining...

Rice & Okra
In this dish, one of the myriad Creole variations on white rice, the okra is steamed, not boiled, and has none of the...

Chocolate Sambuca Gelato
This Italian-inspired dessert is velvety in texture. Milk powder added to the mix inhibits the formation of ice...

Chocolate Sauce
Rich and chocolaty, keep this sauce on hand for dipping fresh fruit in.

'Ti Punch
This is the classic aperitif of the French Antilles. Old men sit in cafes on city squares, sipping their 'ti punch...

Chocolate Crepes with Orange-&-Chocolate Sauce
If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.

Sauce Chien
This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-...

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