I’ve had a lone jar of quince marmalade sitting in the back of my refrigerator for about a year now, and thought it was about time I humanely dealt with it. Personally, I love quince. I like them poached, stewed, roasted and make into jam. But judging from the still-to-the-brim jar that’s been relegated to the back corner of my fridge, it’s not as popular…
During a recent interview, the subject turned to chocolate, specifically this cocoa nib sausage, which I use to top the pizza dough recipe from The Great Book of Chocolate, which has a bit of chocolate added to it. There are many cultures that use chocolate in savory dishes, whose origins go back hundreds and in some cases, thousands of years, including Mole. In France, it’s not uncommon…
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