Though I love the challenge of making overly-complicated, fussy, restaurant-style desserts, there are times when I crave the simple comforts...

I first learned to make chocolate mousse in France, where the recipe was always the same: melt dark chocolate, whisk in egg yolks, fold in m...

Palm-sized and portable, sweet tartlets are also an elegant and versatile dessert. You can fill them with anything from pastry cream, citrus...

My mother always made a big fuss whenever a birthday came around. Lots of presents, lots of attention, lots of love. A special dinner....