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cooking.nytimes.com
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).
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cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
A simple and tasty tapa that any home cook can create in minutes using the sweet piquillo peppers from Lodosa and creamy sheeps milk cheese from the Pyrenees mountains.
www.allrecipes.com
Roasted coffee beans soak in cream before processing into ice cream creating a smooth, almost-white coffee ice cream perfect for coffee floats.
www.chowhound.com
This variation on campfire s'mores puts the emphasis on the chocolate, with a rich, smooth fireside fondue.