Chocolate

This is another great cake that I’ve had many times at the River Cafe. Among the tweaks I’ve made to the recipe over the years, it’s a lot easier to start by whipping up the egg whites and then setting them aside....

If I’ve learned anything from devotedly following of the Ottolenghi team, it’s that tahini makes everything better. I’ve been noodling with different recipes for tahini-flecked blondies, where I think the roasted savoriness adds a nice bit of pep....

This is one of my favorite ways to make chocolate cake. It’s moist, rich, and incredibly chocolate-forward. And incidentally vegan to boot. To quote Nigella Lawson, whose recipe I have liberally adapted here, “No need to offer explanations; you just need to offer the cake....

These come from the excellent Mokonuts in Paris. Everything they do is delicious, these as much or more than everything else. It can be a little difficult to find black sesame seeds....