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This one’s a keeper. Cucina povera at its best — a quarter cabbage and a couple of onions turned into a sharp, mustardy little condiment that punches well above its size. It’s not a ferment, just a quick vinegar pickle, but it holds in the fridge for a good two weeks. Scoop it out for […]
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For years I have been making chocolate bark for Christmas which just melted chocolate with chopped candy canes spread over the melted chocolate. When set it is broken up into shards. When I stumbled across this recipe which just adds a layer of biscuit and a layer of toffee to the chocolate I had to […]
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