Wow, are these ever good: they're just the slightest bit fudgy in the middle, and the contrast between the chocolate (I used dark chocolate chips instead of the semi-sweet chips recommended in the recipe) and the sea salt is totally unexpected, and totally to-die-for.
For a fun Halloween twist on Rice Krispies Treats, try adding a little orange food coloring and then drizzling over some melted chocolate...
The moment my lovely friend Jenny told me about her Pan-Fried Chicken with Red Wine Linguine, I knew it was next up on my must-make list. It includes a few more pots and steps that my usual recipes (I try to stick to two pots, tops, because of the no-dishwasher/limited-space situation), but it's worth it.
This recipe is supposed to be only part of a bigger recipe involving baked chicken, but it is so unbelievably delicious that I insist you try eating it on its own one of these days...
At yesterday's lunch at the James Beard house (I know...I can't believe I was invited either) to celebrate the reissue of James Beard's American Cookery (an absolute elephant of a cookbook that includes recipes for everything under the sun, including squirrel and whole pig)...
