The unexpected addition of mashed potatoes adds an exceptional creaminess to dark chocolate fudge in this recipe adapted from Patty Pinner's cookbook <em><a href="http://www.amazon.com/gp/product/1580087981/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1580087981&linkCode=as2&tag=saveur-20">Sweets</a></em>.
A flavorful combination of cardamom, dried mulberries, tart cherries, almonds, pistachios, and coffee beans tops dark chocolate in a crunchy, gorgeously-layered bark adapted from Louisa Shafia's The New Persian Kitchen. If you don't have dried mulberries on hand, finely-chopped figs are a fine substitute.
To make this multigrain gluten-free pie dough truly vegan, buy brands with labels certifying they are produced without using animal byproducts, such as Bob’s Red Mill flours, Earth Balance shortening, and Wholesome Sweeteners cane sugar, all available at Whole Foods markets. See the recipe »
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.