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This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
Lore in Rio's sucos bars holds that this combination of fruits soothes the stomach.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Bartenders at the Fairmont Hotel's Sazerac Bar in New Orleans make the house specialty according to this formula; if you can't find Herbsaint, you may substitute pastis.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.