Chocolate Fudge-Almond
Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.