Browse by Tags

• A Good Apetite
• A Proper Cup at the Voracious Reader (Larchmont, NY tearoom)
• A Razor A Shiny Knife
• Absinthe
• Agriculture
• Alcoholic Beverages
• Armani
• Bakeries and Baked Products
• Bananas
• Barcelona
• Bars
• Beer
• Bicycles and Bicycling
• Bittman, Mark
• Books and Literature
• Bourbon (Whiskey)
• Bowery (NYC)
• Brandy Library
• Bread and Cocoa (Larchmont, NY patisserie)
• Brooklyn (NYC)
• brownies
• Byron Bennett
• Cacao Prieto
• Cakes
• Candies
• Candy
• Caramel
• Cheese
• chloe doutre-roussel
• Chocolat Moderne
• Chocolate Library
• Chocolate: History, Culture and Heritage (Book)
• Clark, Melissa
• Cocoa
• Coconuts
• Coffee
• Connecticut
• Cookies
• Cooking
• Cooking and Cookbooks
• Cookware
• Deaths (Obituaries)
• DeMasco, Karen
• dessert
• Desserts
• Didier Dumas Patisserie (Nyack, NY)
• Diet and Nutrition
• dining clubs
• distilling
• Dominican Republic
• Donald Trump
• Drinking
• Ecuador
• El Bulli
• Employment Agencies
• Extracto Coffeehouse
• Food
• franck kestener
• Fruit
• Germany
• Ginger
• Gordon Ramsey
• Greece
• Halloween
• Hanukkah
• Harry & David
• Heart Roasters
• Hershey Co|HSY|NYSE
• Holidays and Special Occasions
• home cooking
• Hot Chocolate
• Ice Cream
• Pastries
• Pickles and Relishes
• pierre cluizel
• Poland
• Portland
• Pudding
• Quechua Language
• Recipes
• Red Hook (NYC)
• Restaurants
• Retail Stores and Trade
• RIstretto Roasters
• Royce'
• Rudnick, Paul
• Rum
• Sahagun Chocolate
• Sauces
• Shopping and Retail
• shortbread
• Soufflé
• Squash (Vegetable)
• Thanksgiving Day
• The Chocolate Library
• Travel
• Truffles
• Valentine's Day
• Video
• Wines

• Diner’s Journal Blog: ‘Like an Oozing Brownie’

  Mark Bittman makes a warm, soft molten chocolate cake with Jean-Georges Vongerichten. Read More... Posted May 01 2013, 01:43 PM by NYT > Dining & Wine Filed under: Cakes, Chocolate, Vongerichten, Jean-Georges, Bittman, Mark, Cooking, Mother's Day

• A Good Appetite: Blondies Have More Fun Without Fudge

  Dark rum, ripe banana, butterscotch and a touch of sea salt. Go forth and bake these chocolate banana blondie bars. Read More... Posted Apr 12 2013, 01:29 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Chocolate, Bananas

• DINING: Chocolate-Crusted Banana Blondies

  Tired of banana bread and banana muffins? Melissa Clark presents another sweet option for ripe bananas. Read More... Posted Apr 12 2013, 01:11 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Desserts, Chocolate, Bananas, Clark, Melissa

• Diner’s Journal Blog: Front Burner

  This week, chocolate at 2Beans, chef-made Peeps, the genuine black Périgord truffle and more. Read More... Posted Mar 19 2013, 04:33 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Chocolate

• Diner’s Journal: A Good and Simple Chocolate Mousse

  This recipe has one ingredient: chocolate. Read More... Posted Feb 08 2013, 03:46 PM by NYT > Dining & Wine Filed under: Desserts, Chocolate, Cooking

• DINING: Chocolate Mousse

  Melissa Clark shows how to make a chocolate mousse for Valentine’s Day that doesn’t use cream or butter. Read More... Posted Feb 08 2013, 03:40 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Holidays and Special Occasions, Desserts, Chocolate, Valentine's Day, Clark, Melissa

• Diner’s Journal: With Chocolate, Go for a Fortified Wine

  What wine to drink with chocolates? Maybe skip the chocolates. Read More... Posted Feb 05 2013, 06:01 PM by NYT > Dining & Wine Filed under: Wines, Desserts, Chocolate, Drinking

• The Best in the Box: Chocolate-Covered Salted Caramels for Valentine’s Day

  The Dining section conducted a blind tasting of 27 candies to find the best American small-batch, handmade chocolate-covered salted caramels. Read More... Posted Feb 05 2013, 05:48 PM by NYT > Dining & Wine Filed under: Chocolate, Caramel, Valentine's Day, Starbucks Corporation|SBUX|NASDAQ

• Food Stuff: Japanese Chocolates Arrive in New York

  The signature of Royce’ is a small flavored square, vaguely truffle-like and alluringly creamy. Read More... Posted Jan 15 2013, 01:23 PM by NYT > Dining & Wine Filed under: Japan, Chocolate, Royce'

• Food Stuff: Brownie Bites, Served Crisp

  Call them brownie brittle, crisps or crunch, these bite-size snacks are right for nibbling. Read More... Posted Dec 31 2012, 08:09 PM by NYT > Dining & Wine Filed under: Bakeries and Baked Products, Chocolate, Macy's Inc|M|NYSE

• Food Stuff : Chocolate Hanukkah Coins for Adults

  Veruca chocolate disks are dusted with gold or silver and embossed with the design of Judean coins. Read More... Posted Nov 27 2012, 03:56 PM by NYT > Dining & Wine Filed under: Chocolate, Hanukkah

• A Good Appetite: Make Room for Chocolate in Thanksgiving Desserts

  Pumpkin and other tastes associated with Thanksgiving may suffice for strict traditionalists, but chocolate can add a playful edge. Read More... Posted Nov 09 2012, 01:39 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Desserts, Chocolate, Thanksgiving Day

• Diner’s Journal Blog: Toppings for a Thanksgiving Chocolate Souffle Cake

  Pomegranate seeds, candied ginger and candied butternut squash make delicious garnishes for a chocolate souffle cake. Read More... Posted Nov 09 2012, 11:32 AM by NYT > Dining & Wine Filed under: Chocolate, Ginger, Squash (Vegetable), Cooking

• Food Stuff: Éclat Chocolate Bar, From Peru via Pennsylvania

  The Good & Evil bar, made from dark Peruvian Pure Nacional chocolate that grows wild, is likely to put the artisanal company Éclat in the limelight. Read More... Posted Nov 06 2012, 03:37 PM by NYT > Dining & Wine Filed under: Chocolate

• Food Stuff: Vosges Chocolates With Liquor for Dad - Food Stuff

  The selections include chocolate truffles with rye whiskey, Scotch, bourbon or chocolate stout ganache inside. Read More... Posted Jun 12 2012, 01:00 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Chocolate, Vosges Haut-Chocolat