This obvious choice for a Halloween dessert will far exceed your expectations of deep chocolaty naughtiness hidden under a fluff of espresso-tinged frosting.
Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...
Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise. Gina walks you through the ribboning and folding techniques to ensure success every time....