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Alan Richardson

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One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

toggle caption Mary Dodd/Courtesy of Dorie Greenspan
Paris Confidential: The Mystery Mousse Behind The Chocolate Bar
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Alan Richardson
'Tuesdays With Dorie': A Community In The Kitchen
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Food writer Nancy Harmon Jenkins and her daughter Sara, together in Spain in 1966. Sara, like her mom, is now also a cookbook writer. Courtesy of Nancy Jenkins/ hide caption

toggle caption Courtesy of Nancy Jenkins/
Family's Move To Tuscany Shapes Daughter's Menu
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Aaron Meshon
2010's Best Cookbooks: Real-Life Labors Of Love
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Gifts For The Gods: Food For The Chinese New Year
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Sara Jenkins: Simple Mediterranean Cooking
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Now, You Can Bring Us Some Figgy Pudding
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Holiday Sweets: On the Road (and in the Mail)
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It's Never Too Hot in the Kitchen for Dessert
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Cookbook Author Explains Mysteries of Chocolate
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Beautiful Baking for the Holidays, Simplified
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