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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Intensely flavored with both ground whole espresso beans and instant espresso powder.
cooking.nytimes.com
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017) It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter
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Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!
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Get Chocolate Mousse Recipe from Food Network
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I created this recipe as an easy, grown up. alternative to the traditional banana split. The combination of mocha java ice cream, bananas and the chopped chocolate...
Ingredients: bananas, cream, fudge, espresso beans
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These impressive brownies have Irish cream in both the brownie batter and the frosting, and a sprinkling of toffee bits on top. They always disappear quickly at potlucks.
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Get Beef Burgoo Recipe from Food Network
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This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate.