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i was tired of the standard bread pudding, so i decided to create something a little bit gooey and chocolately. nothing is better than warm chocolate and gooey...
cooking.nytimes.com
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either