Preheat oven to 350 degrees. Butter one 8-inch cake pan, line bottom with parchment paper, grease parchment paper and dust pan with cocoa powder. Tap out excess. Put room temperature butter in a large ...

To give a chocolate cake a French -accent, flavor it with orange, says Antoine Bouterin, chef-owner of Bouterin Restaurant on E. 59th St. “In France, where I grew up, this is what my grandmother ...

When I first moved to the city I call home, I was fortunate to meet a woman who is a natural connector. She quickly introduced me to several other women, most of whom were transplants like me. In an ...

Valentine's Day is fast approaching, and love is in the air. Culinary couple chef Sébastien Giannini and food blogger Anina Belle Giannini are stopping by the TODAY kitchen to cook up a romantic meal ...

A great chocolate cake goes like this: Start with a layer of devil’s food cake, nearly obsidian dark from Valrhona cocoa powder. Then add a thick strata of buttercream, another of chocolate crémeux, ...

You don’t need measuring cups or a mixer to make this treat. Simply Recipes / Laurel Randolph I have exactly zero French lineage, nor do I have any command of the language, but I’ve always had an ...

If a bakery sells éclairs, chances are high that I'll be ordering one for myself to enjoy on the spot. Typically filled with vanilla custard and finished with a slick of chocolate on top, éclairs ...

In the hierarchy of dessert, French pastry is arguably king. There are few things lovelier than a well-made pain au chocolat, so naturally, our hopes were high for dessert at French Grocery — as it ...