His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than
Happy Fourth of July! I’ll keep today’s newsletter short, because you have a barbecue (or the beach or a pool or a quiet
“The caramel flavors in the piloncillo balance the acidity of our chocolates,” said Mónica Lozano, a founding partner of La Rifa, which gets
Both celery root and mussels are at their best right now, so here’s a bright-green menu that welcomes them — a cool weather
With January’s resolutions still safely in the distance, I’m spending these last festive weeks of December cocooned in a buttery, sugary haze. Obviously
The counter is stacked with blocks of softening butter, there’s three different kinds of sugar in the pantry and every kitchen surface is
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