[PAGE] webpages/sites/www.nytimes.com/video/dining/100000002493221/green-goddess-roasted-chicken.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -380%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002404042/rios-chicken-wings-at-home.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -120%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -120%;"] > li[id="thumb-100000002381735"][data-id="100000002381735"][data-index="61"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002381735/steak-with-tomatillo-pineapple-salsa.html?playlistId=100000001606605"] > h3: 'Steak With Tomatillo-Pineapple Salsa' [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002506793/cavatelli-with-brown-butter-beets.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -340%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' [PAGE] webpages/sites/www.nytimes.com/video/dining/1247466898012/whole-wheat-muffins.html [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002358648/sweet-corn-ice-cream.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -360%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -360%;"] > li[id="thumb-100000002381735"][data-id="100000002381735"][data-index="61"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002381735/steak-with-tomatillo-pineapple-salsa.html?playlistId=100000001606605"] > h3: 'Steak With Tomatillo-Pineapple Salsa' [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002391974/blackberry-crumb-muffins.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -300%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -300%;"] > li[id="thumb-100000002381735"][data-id="100000002381735"][data-index="61"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002381735/steak-with-tomatillo-pineapple-salsa.html?playlistId=100000001606605"] > h3: 'Steak With Tomatillo-Pineapple Salsa' [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002402535/red-wine-honey-cake.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -280%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -280%;"] > li[id="thumb-100000002381735"][data-id="100000002381735"][data-index="61"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002381735/steak-with-tomatillo-pineapple-salsa.html?playlistId=100000001606605"] > h3: 'Steak With Tomatillo-Pineapple Salsa' [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002404048/anchovies.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -320%;"] > li[id="thumb-100000002466439"][data-id="100000002466439"][data-index="52"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002466439/coconut-dulce-de-leche-with-pineapple.html?playlistId=100000001606605"] > h3: 'Coconut Dulce de Leche With Pineapple' [PAGE] webpages/sites/www.nytimes.com/video/dining/100000002167013/chocolate-crusted-banana-blondies.html body > div[class="app-container gray"] > div[class="main"] > section[id="ribbon"][class="channel-name-food channel-id-1194820411913 channel-themed"] > div[class="thumbs-wrapper"] > div[class="thumbs-container"] > span[id="scroller-100000001606605"][class="scroller"] > ul[class="thumbs active"][role="tabpanel"][data-id="100000001606605"][style="width: 600%; left: -360%;"] > li[id="thumb-100000002381735"][data-id="100000002381735"][data-index="61"][class="nocontent thumbContainer channel-name-food channel-id-1194820411913 channel-themed"][style="width: 3.3333333333333335%"] > a[class="meta-link headline"][href="/video/dining/100000002381735/steak-with-tomatillo-pineapple-salsa.html?playlistId=100000001606605"] > h3: 'Steak With Tomatillo-Pineapple Salsa' [PAGE] webpages/sites/www.nytimes.com/1995/07/16/nyregion/dining-out-fresh-taste-simplicity-and-low-cost.html body > div[id="layout"] > div[id="area-main"][class="area"] > div[id="area-main-center-w-left"] > div[id="mod-a-body-after-first-para"] > p: 'We also polished off a cup of delicious hot leek and potato soup, a rather oily white gazpacho (made with chicken stock, cucumbers, onions and tomatoes), some fresh-squeezed lemonade, iced cappuccino, a brownie and two yummy oatmeal and chocolate chip cookies.' body > div[id="layout"] > div[id="area-main"][class="area"] > div[id="area-main-center-w-left"] > div[id="mod-a-body-after-first-para"] > p: 'The $7.50 soup and sandwich or salad special, with beverage (tea or coffee, hot or iced), is a real buy. We enjoyed the chilled curry carrot soup (a refreshing puree) and tangy-tart artichoke-lemon soup, curried chicken salad (which came with a muffin), a generous smoked turkey-muenster cheese sandwich on rye, and iced tea. Moist, flavorful apple spice cake with butter cream frosting and a bundt chocolate chip cake sprinkled with powdered sugar were worthy extras at $3.00 a slice.' [PAGE] webpages/sites/www.nytimes.com/recipes/2316/scalloped-potatoes-with-hazelnuts.html [PAGE] webpages/sites/www.nytimes.com/recipes/2314/green-lake-grilled-rabbit-with-lemon-thyme-and-yogurt.html [PAGE] webpages/sites/www.nytimes.com/recipes/2318/jerilyns-whole-wheat-apple-cider-and-blackberry-muffins.html body > div[id="container"] > div[id="content"] > div[class="recipe grid-wrap"][itemscope=""][itemtype="http://schema.org/Recipe"] > article[class="card static noclickarea recipe-no-topnote recipe-no-media recipe-has-time-yield"][data-type="recipe"][data-id="2318"][data-url="/recipes/2318-jerilyns-whole-wheat-apple-cider-and-blackberry-muffins"][data-seo-image-url=""] > div[class="recipe-instructions"] > section[class="recipe-ingredients-wrap"] > ul[class="recipe-ingredients"] > li[itemprop="ingredients"][itemscope=""][itemtype="http://data-vocabulary.org/RecipeIngredient"] > span[class="ingredient-name"] > span[itemprop="name"]: 'apple cider' body > div[id="container"] > div[id="content"] > div[class="recipe grid-wrap"][itemscope=""][itemtype="http://schema.org/Recipe"] > article[class="card static noclickarea recipe-no-topnote recipe-no-media recipe-has-time-yield"][data-type="recipe"][data-id="2318"][data-url="/recipes/2318-jerilyns-whole-wheat-apple-cider-and-blackberry-muffins"][data-seo-image-url=""] > div[class="recipe-instructions"] > section[class="recipe-ingredients-wrap"] > ul[class="recipe-ingredients"] > li[itemprop="ingredients"][itemscope=""][itemtype="http://data-vocabulary.org/RecipeIngredient"] > span[class="ingredient-name"] > span[itemprop="name"]: 'baking powder' [PAGE] webpages/sites/www.nytimes.com/recipes/2313/brusseaus-chicken-with-apples-and-hazelnuts.html body > div[id="container"] > div[id="content"] > div[class="recipe grid-wrap"][itemscope=""][itemtype="http://schema.org/Recipe"] > article[class="card static noclickarea recipe-no-topnote recipe-no-media recipe-has-time-yield"][data-type="recipe"][data-id="2313"][data-url="/recipes/2313-brusseaus-chicken-with-apples-and-hazelnuts"][data-seo-image-url=""] > div[class="recipe-instructions"] > section[class="recipe-ingredients-wrap"] > ul[class="recipe-ingredients"] > li[itemprop="ingredients"][itemscope=""][itemtype="http://data-vocabulary.org/RecipeIngredient"] > span[class="ingredient-name"] > span[itemprop="name"]: 'apple' body > div[id="container"] > div[id="content"] > div[class="recipe grid-wrap"][itemscope=""][itemtype="http://schema.org/Recipe"] > article[class="card static noclickarea recipe-no-topnote recipe-no-media recipe-has-time-yield"][data-type="recipe"][data-id="2313"][data-url="/recipes/2313-brusseaus-chicken-with-apples-and-hazelnuts"][data-seo-image-url=""] > div[class="recipe-instructions"] > section[class="recipe-steps-wrap"] > ol[class="recipe-steps"][itemprop="recipeInstructions"] > li: 'Melt 4 tablespoons butter in sauté pan. Add garlic and shallots and cook over medium heat 2 to 3 minutes. Add apple, 1 tablespoon brandy and cider. Cover and steam three to five minutes, or until apples are tender but still hold their shape. Remove from heat and add hazelnuts.' body > div[id="container"] > div[id="content"] > div[class="recipe grid-wrap"][itemscope=""][itemtype="http://schema.org/Recipe"] > article[class="card static noclickarea recipe-no-topnote recipe-no-media recipe-has-time-yield"][data-type="recipe"][data-id="2313"][data-url="/recipes/2313-brusseaus-chicken-with-apples-and-hazelnuts"][data-seo-image-url=""] > div[class="recipe-instructions"] > section[class="recipe-steps-wrap"] > ol[class="recipe-steps"][itemprop="recipeInstructions"] > li: 'Place one piece of chicken in center of one stack of phyllo. Spoon 1/4 of apple-hazelnut mixture over top of chicken. Fold long sides of phyllo over the chicken and crimp them to hold. Roll up ends; crimp and brush top with butter.' [PAGE] webpages/sites/www.nytimes.com/2008/02/03/nyregion/nyregionspecial2/03qbitect.html body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'Among the Blue Bakery daily luncheon specials are items like turkey potpie soup ($3.30); a honey chicken salad, with almonds, apples, lettuce and tomato on a honey-wheat wrap ($7.95); shrimp and pasta salad in a citrus sesame vinaigrette ($8.95); and a couple of types of sushi ($7.95). Lunches are packed to go, but feel free to grab a chair at one of four tables within the bakery. Or pass through the doorway leading into 3W, where you can enjoy a glass of wine or beer with your repast.' [PAGE] webpages/sites/www.nytimes.com/2010/02/28/nyregion/28dineli.html body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p > a[href="http://topics.nytimes.com/top/reference/timestopics/subjects/c/chocolate/index.html?inline=nyt-classifier"][title="More articles about chocolate."][class="meta-classifier"]: 'chocolate' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'The Caesar salad was classic but small. The larger apple, blue cheese and candied pecan salad combined those ingredients with frisée and other greens.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'Two of the desserts sampled were takeoffs on Italian classics. The tiramisù was made not with ladyfingers but with crunchy angel wing cookies along with mascarpone and cocoa. It was a hit. So was the cannoli. Verace’s version was a sugar-cookie tube filled with white chocolate mousse and set over a smooth date purée. I thought it more appealing than the classic rendition, which is often overly sweet.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'The best dessert, one that had diners at our table moaning, was the chocolate gelato (made at Tellers next door). It was creamy-rich with intense chocolate flavor. Each scoop was artfully topped with a candied orange peel.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'WHAT WE LIKED Asiago sformato, pancetta pizza, Caesar salad, apple and blue cheese salad, maltagliati pasta with Bolognese sauce, linguine with white clam sauce, spaghetti and meatballs, cannelloni, roast pork in mustard sauce, branzino, chicken parmigiana, osso buco, tiramisù, cannoli, chocolate gelato.' [PAGE] webpages/sites/www.nytimes.com/2010/11/17/dining/17pies.html body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleInline runaroundLeft"] > div[class="inlineImage module"] > p[class="caption"]: 'The pear berry, apple green-chili and honey walnut pie from Chile Pies and Ice Cream in San Francisco. More Photos »' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'Savory and sweet, earthy and spicy, Mr. Logan’s green-chili apple pie is an irresistible example of the lengths to which young pie makers are going to make their mark.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'Suddenly, New York and San Francisco are national centers of pie innovation. In Brooklyn, a pair of sisters from South Dakota are integrating sea salt and caramel into their apple pie and inventing aromatic fillings like cranberry-sage and pear-rosewater. In the East Village, at Momofuku Milk Bar, the pastry chef, Christina Tosi, has transferred the buttery, caramelized flavors of apple pie into a layer cake, with apple filling between the layers and crumbs of pie crust in the frosting.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'Some of the experimentation has led to oddities including pie milkshakes, pies baked in canning jars and a monstrosity called the cherpumple: three pies (cherry, pumpkin, apple) baked inside three cake layers, all terrifyingly stacked together with cream cheese frosting. (Yes, it is a turducken for the dessert course.)' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p: 'Since his dessert place opened in February, he has refined not only the apple green-chili pie but chocolate red-chili and also walnut-honey. He has recently branched into pie shakes: a slice of pie, a scoop of ice cream, a slosh of milk and a powerful blender. Hill Country Chicken also makes pie shakes.' [PAGE] webpages/sites/www.nytimes.com/pages/dining/index.html [PAGE] webpages/sites/www.nytimes.com/1990/12/23/nyregion/dining-out-mall-munching-in-danbury-and-stamford.html [PAGE] webpages/sites/www.nytimes.com/1990/12/23/news/sunday-dining-where-to-take-children-for-food-and-fancy.html body > div[id="layout"] > div[id="area-main"][class="area"] > div[id="area-main-center-w-left"] > div[id="mod-a-body-first-para"] > p: 'During the holiday season the cafe offers breakfast with Santa from 7:30 to 9:45 A.M. (reservations are necessary). Santa visits each table, chats with children and gives them little presents. Breakfast is $15.95 for children and adults. It includes a basket of muffins and cookies, a pitcher of freshly squeezed orange juice and a choice of eggs, pancakes, French toast or crepes with blueberry-and-apple sauce. Sausages and bacon is served family style. Desserts include apple pie, fruit salad or stollen.' body > div[id="layout"] > div[id="area-main"][class="area"] > div[id="area-main-center-w-left"] > div[id="mod-a-body-after-first-para"] > p: 'Children can choose from a Little League menu, featuring hamburgers with toppings of their choice served with fried waffled potatoes; southern-fried chicken fingers; baby back ribs, and macaroni and cheese. The adult menu offers the likes of chicken pot pie, chicken-fried steak, grilled filet mignon with broccoli and garlic new potatoes. Desserts will entice any little slugger. Typical of the heavy-hitters are the hot fudge-and-brownie sundae, and chocolate chunk rice pudding.' [PAGE] webpages/sites/www.nytimes.com/2012/11/02/health/balsamic-roasted-winter-squash-and-wild-rice-salad.html [PAGE] webpages/sites/www.nytimes.com/1981/08/23/nyregion/food-filling-a-need-the-food-business.html body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p[itemprop="articleBody"]: 'When the leasing company moved to Florida last August, Miss Davidson was at a loss for what to do next. A neighbor, fond of Miss Davidson's apple kuchen - a cake-like pastry tart filled with fresh apples - suggested she try to sell it to local stores.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p[itemprop="articleBody"]: '''I didn't know if anybody would buy them, but I figured I had nothing to lose by trying,'' Miss Davidson recalled. Within a month, she was supplying a gourmet shop in Rye, a local country club, and a couple of nearby restaurants with a variety of baked goods -French bread, fresh blueberry muffins and an almond poppy seed cake that has become one of her specialities.' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p[itemprop="articleBody"]: '''I tried 20 different chocolate cakes until I chose the recipe for the fudge cake,'' said Miss Davidson, who gladly shares the sources for many of her cakes and cookies. ''It's such a sensitive cake to make that most home bakers will only attempt it once.''' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p[itemprop="articleBody"]: 'She admited that the price for not taking shortcuts can be high. ''But my customers sometimes benefit from my mistakes,'' she said, referring to a nearby apple cake that was listed as a ''special - overbaked, but good -$3.00.''' body > div[id="shell"] > div[id="page"][class="tabContent active"] > div[id="main"] > div[class="spanAB wrap closing"] > div[id="abColumn"][class="abColumn"] > div[id="article"] > div[class="columnGroup first"] > div[class="articleBody"] > p[itemprop="articleBody"]: 'Made with skim milk and fructose, the frozen dessert, which is now available in 30 flavors, continues to be the Diet Bazaar's most popular fare. Containing one-half of 1 percent of butterfat, the diet ice cream is low in both fat and calories. Diet Pops - a swirl of diet ice cream dipped in a chocolate carob coating and served on a stick -comes in 15 flavors. Currently, the Diet Bazaar sells 15,000 pops a month, with Milky Weigh as its number one flavor.' [PAGE] webpages/sites/www.nytimes.com/2009/11/01/nyregion/01qbitect1.html [PAGE] webpages/sites/www.nytimes.com/interactive/blogs/directory.html/index.html [PAGE] webpages/sites/www.nytimes.com/2007/11/18/nyregion/nyregionspecial2/18qbitenj.html body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'A taste test won�t betray the difference, either. For example, the Mint Chocolate Chip cupcakes with moist chocolate cake, bright green frosting and mini chocolate chips are vegan (and taste like Thin Mints). But the Cookies �n� Cream cupcakes, also made with chocolate cake and topped with silky vanilla frosting and crushed Oreo cookies, are not. They are equally indulgent.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'You can order coffee ($1.15 small, $1.35 large) and sit at one of the few cafe tables with your treat. Besides cupcakes, there are cookies � rotating choices include chocolate chunk, ginger with lemon frosting and chewy oatmeal raisin (all $2) � and dense chocolate-chip muffins ($2.50). The cookies and muffins are all vegan.' [PAGE] webpages/sites/www.nytimes.com/2007/05/02/dining/02appe.html?pagewanted=all body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'I added water to dilute the sting, but that didn�t work. So I just started stirring in whatever I could find to absorb the fire: leftover rice and chopped potatoes, cherry tomatoes, more onions, grated apple, another can of chickpeas. At last the soup was good enough, and I had a whole lot of it.' [PAGE] webpages/sites/www.nytimes.com/2007/05/06/style/tmagazine/06tbetty.html [PAGE] webpages/sites/www.nytimes.com/2007/05/20/magazine/20food-t.html body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'On a recent afternoon, I met Maury Rubin, a baking impresario best known for serving hot chocolate with marshmallows the size of children�s blocks and tasty, oddball pastries like the pretzel croissant, at Birdbath, one of two �green� bakeries he recently opened in New York � this one appropriately in Greenwich Village. (The original Birdbath is located in the East Village.)' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'Rubin has long been a stylist and showman � his City Bakery created the notion of a chocolate room and popularized lemon tarts decorated with a strand of melted chocolate as thin as a hair. For the past 15 winters he has held a hot-chocolate festival that is mostly attended by adults skipping out of work, and in 2005, he shut down the block on West 18th Street, trucked in snow and set up a portable ice-skating rink.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'Birdbath, then, has been an odd detour. There�s a natural imbalance between the self-indulgent world of baking and the self-denying world of environmentalism. The shops themselves are small and spare. And let�s be honest: environmentally sound muffins don�t sound half as appetizing as a chocolate custard tart.' [PAGE] webpages/sites/www.nytimes.com/2007/03/28/dining/28nathan.html?pagewanted=all body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '3 Granny Smith apples, cut into chunks' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '1. Using a food processor fitted with a steel blade, coarsely grind together the raisins and nuts, pulsing so as not to overprocess. Add the date paste, the apples and the cinnamon and mix well. Add sweet wine and grated orange peel or lemon juice to taste.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'A If your hosts will accept food that was not cooked in a kosher kitchen, I would suggest you bring a flourless chocolate cake which is very easy to make and it is a sure hit. You can use the Queen's Mother's Cake from Maeda Heatter's Great Dessert Cookbook or this easy Italian one. As for a present, spring flowers are always nice for the Seder table. I have also liked bottles of kosher wine; there are some very good ones on the market.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '8 ounces kosher for Passover bittersweet chocolate' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '1. Melt margarine with the chocolate in the top of a double boiler. Cool.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '3. Mix the cold butter or margarine and chocolate with the sugar and yolks. Add the nuts.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '4. Beat the egg whites until they are stiff but not dry. Fold into the chocolate mixture.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p > span[class="italic"]: 'Your recipes for Capsouto Freres's brownies and the chocolate almond torte are very similar. Is there a difference? Which would you suggest for the Seder?' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '6 ounces bittersweet chocolate' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '3. Melt the chocolate over a double boiler ground almonds or almond flour.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'A There are all kinds of kosher for Passover wines and cordials, and spirits. There is even kosher for Passover tequila this year. Why don't you make some cocktails with vodka using horseradish, lemon, or pomegranate juice? Or a Sabra sour, made from chocolate-orange liqueur, a drink I loved many years ago when I lived in Jerusalem. This is from my first cookbook.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'A Frankly, you don't need to use potato starch. There are so many good flourless tortes and delicious traditional recipes. The almond cookies, the flan and the chocolate mousse with olive oil that appear in The Times this week are great any time, not just at Passover.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p > span[class="italic"]: 'What are the "rules" for using baking soda and baking powder in Passover cooking?' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'A Trust me. Baking soda is absolutely acceptable, as is baking powder, if potato starch is used instead of cornstarch.' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '1 teaspoon kosher for Passover baking powder' body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: '3. Mix meal, baking powder, sugar, salt, lemon zest, and poppy seeds in a medium bowl stirring with a rubber spatula, then stir them into the ricotta mixture.' [PAGE] webpages/sites/www.nytimes.com/2007/01/10/dining/10sili.html?pagewanted=all body > div[id="shell"][class=""] > div[id="page"] > div[id="main"] > div[id="aColumn"] > div[id="article"] > div[id="articleBody"] > nyt_text > p: 'I spent 30 minutes trying to thicken an egg, sugar and lemon mixture in the silicone double boiler top that fits on a pan. Then I remembered that it is heat resistant, and I removed the mixture to a metal bowl. The egg mixture thickened in less than 60 seconds. Silicone is fine for melting chocolate, however.'