Years ago, I went to a friend’s house for dinner, and for dessert he served a total hit. He sauntered into the kitchen and returned with a tray of baked pastry puffs plus a few tubs of ice cream to ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Profiteroles are back, which makes sense, as they’re ...

The thick, decadent sauce covering these little filled choux puffs is made with six ounces of fine bittersweet chocolate that you’ll want to drizzle on just about everything. The recipe, from “Emily ...