Adding the rich caramel undertones of Bard’s Gold beer to the dark chocolate and molasses gives a new twist to a classic.
Black beans replace all the flour in these rich-tasting brownies, leaving a high-protein, fiber-filled treat will all the classic chocolate flavor intact.
A spin on her mother’s classic meringues, Leah Koenig’s version dips them in melted chocolate and finely chopped almonds for a treat that satisfies after the seder meal, or anytime.
Layered with juicy pears and perfumed with cinnamon, Leah Koenig’s moist and full-bodied cake makes a great Passover dessert, yes, but would be equally welcome any day of the year.
Leah Koenig’s recipe for blintzes includes fragrant orange zest in the sweet cheese filling, making it a standout.