I love Cannoli and I love Latkes, but most of all I love spontaneous gatherings that spring up when you say "I'm making latkes and cannoli, come over tomorrow for lunch". My friends know that I'm not an everything is ready and the silver is
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The refrigerator is suffering from in-between celebration emptiness. A lonely cabbage sits there with a nice head of garlic, a elderly chunk of fontina and some grated parm. And yet it’s enough to create a world of comfort because I have a package of Pizzoccheri
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It all started with a Napoleon. And a desire for a cocktail after dinner. The Napoleon, uneaten, and so taken away in a box from a late lunch at Petit Trois was the itch, scratching my brain. It's eggy vanilla aroma permeates the car on the way
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Sometimes you want a gallette instead of a pie. You're shocked hearing that from me? Well, don't be. Apparently I enabled a gallette to be the winning "pie" at the last pie contest. And you know why? Because of the increased caramelization possibilities of more
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Making pumpkin, sweet potato or pecan pie for Thanksgiving? Then it's time to learn how to Blind Bake a Crust. If you love a flaky, non soggy crust with your pumpkin or pecan pie then blind baking is for you. If you’ve never heard of
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