RECIPE: Frozen Pumpkin Tiramisu

Given the popularity of tiramisu in the U.S., we’re surprised we haven’t come across a frozen pumpkin tiramisu before this one. Instead of layering the ingredients in a bowl or pan, this recipe takes the extra step of building it in a springform pan, so it emerges looking like a frozen soufflé. The recipe is…
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TIP OF THE DAY: Garlic Crostini, Better Than Garlic Bread

[1] Garlic bread as a first course—or maybe, as the salad course (photo courtesy California Avocado Commission). [2] Sneak spinach onto your “garlic bread” (photo courtesy Good Eggs | SF). [3] The spinach gets camouflaged with diced avocado (photo courtesy Tio Gazpacho).   What’s better than garlic bread? Garlic bread crostini! This appetizer, first course…
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FOOD FUN: Beyond The Twist, Lemon & Lime Flowers & Art

No doubt you’ve cut lemon and lime circles and twists for garnish, and wedges to squeeze over beverages, salads, seafoods, and so on. We have long used a channel zester to carve vertical lines in fruits and vegetables, creating a design in the fruit and strips of peel for garnish.   THE GROOVY JOYS OF…
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RECIPE: Peanut Butter Fudge

Three-ingredient peanut butter fudge (photo courtesy Justin’s).   November 20th is National Peanut Butter Fudge Day. An American confection, fudge was a happy accent in the 1880s, created by a woman trying to make caramels. Read the history of fudge and you’ll see that it wasn’t so easy to re-create the accident. Over time, however,…
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