Recipes

At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—so you want to ensure that there’s chocolate in every bite. To do so, space the batons side by side with a layer of dough in between. Tuck the dough seam under the batons to prevent unfolding during baking. The end result should resemble binoculars.

A light cool whip frosting vaguely resembling Bavarian cream.

Airy and eggy, with salty and crunchy bites from bacon, Gail Simmons' popovers reflect her Canadian influence with maple syrup in the batter and brushed on top.

This cookie glaze dries quickly to a hard, shiny finish. Perfect as a base coat for cookies. It can be colored to suit any occasion; use as much food coloring as needed to create the desired hue. Stir glaze each time you use it to prevent it from drying with a mottled look instead of a solid color.

This chocolate frosting recipe is easy to make for creamy homemade chocolate frosting every time! Using melted butter helps to bloom the cocoa powder, creating a more flavorful chocolate frosting.