Pastries, chocolates and some spirited cooking

It’s also an excellent excuse to cook dinner for your beloved, which might be a bit more intimate than lobster Bolognese at Mélisse, as well as a bit less pricey. We have some recipes for you, unsurprisingly — this time featuring the use of hard alcohol. Because that bottle of gin can smoothly go into recipes as well as that dry martini. If desserts are more your speed, a sophisticated and enormous pie from pastry chef Isa Fabro, the subject of this week’s profile, could end a meal nicely, or substitute for a box or three of chocolates. In other news, we check in on the local farmers markets, and get news of some new and upcoming pizzerias.

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