Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” ...

To prepare the cherry and vanilla compote, first wash the cherries thoroughly with cold water (1). Drain them and remove the pits and stems (2), then gather them in a thick-bottomed saucepan, adding ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.