Bombay Foodie

Brownies are one of those recipes bakers are supposed to whip up in a jiffy. Grandmas make brownies. Why, even 5 year olds bake brownies. And yet, I've been disappointed with recipe after recipe. Finally, I turned to the most trusted baking gurus of all. And finally, in Dorie Greenspan's classic brownies, I have a winner. I halved the recipe and got six of these gorgeous creations. And let me tell you that this is the stuff brownie legends are made of. Fudgy but not overly so, gooey but not excessively, and not even too sweet. There's also a hint of coffee in there that somehow makes it more chocolate-y. I've finally found a keeper! Update: Since so many of you asked, here's the recipe. Line a 7 X 4 inch dish with foil or parchment paper. Or use an 8 inch square dish and double the recipe to give you Dorie's original measures. Preheat the oven to 160 C or 325 F. Measure out 35 grams butter and 85 grams chocolate (I used 70% dark, but even something lighter

Laura Esquivels' first novel could have been a simple love story of two star crossed lovers. Instead, Tita and Pedro become characters in something that's part fable and part fantasy. Set in Mexico, and published in monthly instalments, the novel has a chapter for each month of the year. Because so much in Tita's life in linked to the kitchen and the food she cooks, every chapter starts with a recipe. The dishes may look ordinary at first glance but their effect on the book's cast is nothing short of magical. With every passing month, the book's magic draws you to Mexico and its strange ancient traditions. So much in the book is linked to weddings that I decided to bake Mexican wedding cookies in honor of the book. Also called snowballs, these are really gorgeous cookies. The recipe comes straight from Lottie & Doof , although I replaced pecans with walnuts. As a quick recap, toast 1/2 cup walnuts and chill them. Measure out 1/3 cup icing sugar and use