BraveTart's cook book is a must!
This is a cheesecake pan designed according to Stella Parks's exact specifications, specifically for a towering New York-style cheesecake—though it'll coax a great rise out of any cheesecake you make.These thin chocolate disks have a creamy, melt-in-your-mouth texture and a complex, pleasantly fruity bitterness. But it's the scattered cacao nibs on top that take them from memorable to exceptional.
The crunchy bits of bean are toasty and flavorful in their own right, but Recchiuti goes the extra mile, tossing them in caramel andRecchiuti's Chocolate MendiantsThere are a lot of artisanal jams out there, some good and some grossly overpriced. Though we've tasted hundreds of them, we still haven't had any as good as those made by Oakland's June Taylor, who has been making what she calls"conserves" out of superb Northern California produce for more than 25 years now.
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