Melt the white chocolate chips in the microwave at 30 second intervals, stirring in between, until completely smooth. Dip each cone into the white chocolate about 1 ½ inches deep.

Heat over medium low, stirring, until the chocolate has melted. Remove it from the heat and let it cool for about 15 minutes, stirring occasionally, until it’s cool to the touch.

For the mousse: Set a sieve over a heatproof bowl and set nearby. Whisk together the egg yolks, sugar, lemon juice, lemon zest and 2 tablespoons water in a 1 1/2-quart heavy saucepan until ...

You can melt the mixture in a double boiler. Fill a medium pot with about an inch of water and set it over low heat. Add the ...

Lemony white chocolate creamcheese frosting:. 6 ounces white chocolate, coarsely chopped; 1 package (8 ounces) cream cheese, room temperature; ¼ cup (1/3 stick) butter, room temperature ...

Zest and juice of 1 lemon. 1/4 teaspoon apple cider vinegar. 1 teaspoon pure vanilla extract. 1 teaspoon salt. For the cherry compote: 2 cups (300 g) pitted red or black cherries, such as Bing ...

Lemon and lime crackle top cookies. [ LORRAINE FINA STEVENSKI | Special to the Times ] 2 ½ cups all-purpose flour. 1 teaspoon baking powder. ½ teaspoon fine sea salt ...