This recipe evolved quite by accident in the restaurant kitchen on a particularly harried day. The baker had put a pan of blond brownies in the oven, and in the rush had left them in too long. When I looked at them, and then at her, our faces fell—the brownies were burned. But we had to have that dessert. “Don’t worry,” I told her, “I’ll think of something.” I knew I had to act quickly to get the desserts to the table. So I cut the brownies into pieces and carefully trimmed off the burned edges. I crumbled up the good part, sprinkled it with sherry, covered it with chocolate pudding and topped it with fresh whipped cream—and our Chocolate Trifle was born. Today it is one of our most requested desserts. Hope y’all enjoy. Oh, by the way, you really don’t have to go to the trouble of burning the brownies!
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?