Gourmet
Chocolate Anise Bark
A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.
Linguine with Clams in Spicy Pernod Sauce
"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."
By Tracy McGillis
Quince, Ginger, and Pecan Conserve
In this recipe we slowly "double-cook" the quince, which prevents the fruit from crystallizing and heightens the pinkish- orange color it turns when cooked.
To Temper Chocolate
In this procedure we used a metal bowl that fits snugly on top of a saucepan, but a double boiler will also work.