Recipes
Opinions of baking chocolate are like noses; everyone has one. So here is mine: Valrhona is the best. What about Callebaut? Great. Sharffen Berger? Awesome.
Posted by Pat on November 29, 2006 1:09 PM
Fromage blanc is usually eaten with fruit and sugar as dessert, but can also be used in cooking.
Posted by Pat on November 29, 2006 1:11 PM
A perfect dessert to follow a big Italian meal. Light and refreshing.
Posted by Pat on November 29, 2006 1:12 PM
This recipe makes a very crisp, crunchy biscotti. For a softer biscotti, you can omit the toasting of the biscotti, but it is really best crunchy.
Posted by Pat on November 29, 2006 1:15 PM
What the heck, it's the holidays! Go with a decadent dessert for crying out loud. This one should fit the bill.
Posted by Pat on November 29, 2006 1:17 PM
Pat's grandmother holiday recipe! Consider this the dessert equivalent to that cranberry dressing they go on and on about on NPR[what's NPR, some kind of fancy olive oil?] every year. This is something you'll actually eat!
Posted by Pat on November 29, 2006 1:18 PM
On the Shelves
