You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why when they’re so terrific like this?
About Deborah Madison
Deborah Madison is the author of nearly a dozen cookbooks and is known for her simple, seasonal, vegetable-based cooking. She got her start at San Francisco's Chez Panisse before opening her own restaurant, Greens. She's also supports biodiversity, gardening, and sustainable agriculture and has served on the boards of Slow Food International Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance. Madison lives in New Mexico.
Not quite cookies yet not exactly beyond the realm of cookiedom, this imaginative approach to chocolate bark brings a little elegance to the everyday.
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