Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.
Man on the street Doc Willoughby visits Lakota
Bakery just outside of Boston, to learn all about
Florentine lace cookies from a pro. Then, in the test
kitchen, test cook Bridget Lancaster shows hos...
The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.
Decades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee?
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