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01/10/2011
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
12/02/2005
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Issue #75
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