by the Editors of Fine Cooking
from Absolutely Chocolate: Irresistible Excuses to Indulge
(Taunton Press, 2009)
Makes 64 1-inch squares
This fast and easy fudge has the surprise addition of roasted and lightly crushed cacao beans, called nibs—in other …

by the Editors of Fine Cooking
from Absolutely Chocolate: Irresistible Excuses to Indulge
(Taunton Press, 2009)
Serves 16
This dense, luscious flourless chocolate and vanilla marble cake has a texture a little like fudge and a little like cheesecake. …

by the Editors of Fine Cooking
from Absolutely Chocolate: Irresistible Excuses to Indulge
(Taunton Press, 2009)
Yields about 72 (1 1/2- to 2-inch) triangles
These luscious Kahlúa truffle triangles cookies are perfect for a party. Because they’re a bar …

Last week I was on one of my favorite shows, Connecticut Style, with Desiree Fontaine and Sonia Baghdady. I made my Orange-Olive Oil Cake. It was a huge hit with them, the crew, and even …

by Mark Peel with Martha Rose Shulman
from New Classic Family Dinners
(John Wiley & Sons, 2009)
Makes one 9-inch pie
The traditional grasshopper pie is a green pie in an Oreo cookie crust, a “white trash” cooking sort …

by Mark Peel with Martha Rose Shulman
from New Classic Family Dinners
(John Wiley & Sons, 2009)
Makes 6 servings
Paprika is the most important ingredient in the Austro-Hungarian classic beef goulash. It should be sweet Hungarian paprika, not …

by Mark Peel with Martha Rose Shulman
from New Classic Family Dinners
(John Wiley & Sons, 2009)
Makes 24 clams, 6 to 8 servings
Clams casino is one of those classic American dishes that inspired me to write this …

Uova in Purgatorio
by Gianni Scappin and Vincenzo Lauria
from A Tavola: Recipes and Reflections on Traditional Italian Home Cooking
(Lebhar-Friedman Books, 2009)
Serves 4
This simple dish, called eggs in purgatory because the sauce the eggs float in bubbles …

Spaghetti al Vino Rosso
by Gianni Scappin and Vincenzo Lauria
from A Tavola: Recipes and Reflections on Traditional Italian Home Cooking
(Lebhar-Friedman Books, 2009)
Serves 4
This unusual spaghetti dish from Umbria is cooked more like a risotto than a …