Rich, smooth, and deeply delicious, this semisweet chocolate ganache makes a great glaze for any dessert you whip up. Or, if you chill it until it's thicker, you can pipe or spread it as a frosting. Increase the ratio of chocolate to cream and you can also make fantastic truffles from the ganache. Since there are so few ingredients, be sure to use the best chocolate and freshest cream you can find. Read more.
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops—but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making. Read more.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.