Note: This recipe must be prepared in advance. "Of the many recipes that were born in my kitchen, this was one of the most exciting because it became the New York Times 1972 Dessert of the Year," ...

This triple-layer chocolate torte, the newspaper’s most requested dessert in 1972, was just one of the recipes developed by the legendary author, who died on Thursday at 102. By Margaux Laskey Maida ...

Treat your taste buds with the Triple chocolate mousse torte. This delightful dessert features layers of rich chocolate mousse on a moist chocolate cake base, all covered in a heavenly chocolate fudge ...

I like to make this in a 9-inch loaf pan. You can also make it in a bowl. It comes out of either nicely, and both are good presentations. You will need a double boiler and a hand mixer. In a small ...

Preheat oven to 350F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat ...

Mix bread and butter, press into the bottom of a 10-inch springform pan. Arrange the pieces so they cover the bottom. Refrigerate 30 minutes. Meanwhile, mix reserved herring liquid, creme fraiche and ...

Remove the filling from the Oreo cookies. Finely grind the cookies. Melt the butter. Add the chocolate chips to the melted butter. Stir until the chocolate is melted. Pour the melted butter/chocolate ...

Good morning. Maida Heatter died last week at 102 and our Margaux Laskey jumped into the archives to find all the recipes she developed and wrote for The Times. Chief among them was this chocolate ...

You do have to make room in your freezer for this belle dessert and if you’re taking it somewhere (like I did on the week-end), ask the hosts to make way for it in their freezer. When I’ve had ...