Recipe: Jacques Pépin’s delicious Crème au Chocolat is a cross between a mousse and pudding

This recipe is for Jacques Pépin’s Crème au Chocolat (Chocolate Cream) from the food section of The Boston Globe.

Recipe: Jacques Pépin’s ingenious method for browning chicken thighs includes spinach in the pan juices

4. Add the garlic to the pans and cook, shaking the pans, for 10 seconds. Divide the spinach, water, and remaining 1/2 ...