These are crazy good! That’s about all there is to say about them, other than that this is a New York Times recipe. I used blueberries for these, and I suspect that a number of other types of frozen berries would work just as well. Even sliced frozen strawberries may work. What you’ll need: What…
Moroccan Chickpea Stew
This stew is from guest cook, Yumi. She’s made it a few times, and she has it down to a science. I feel it tastes better with a half-pound of chopped, cooked bacon added. But that’s just me. She got this from a cooking friend, who cannot remember it’s source. That said, there are 1.5…
Chokito-style Chocolate-Caramel Bars
While we have good candy bars in the U.S., it’s fun to see what people in other parts of the world have for sweet snacks. I know first-hand that Japan has some great snacks, both sweet and salty. For those lucky enough to live in Australia, though, Chokito bars are available after a 2010 rebrand…
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