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Extraordinary brownies provides complete step by step directions for 27 inspiring cake designs. tips on how to make 3-D brownies, lively Halloween truffles, or even a operating volcano! All tasks come from Instructables.com, are written via domestic cake-decorating specialists, and include images for every step so that you can simply do it your self. Be ready to provoke!

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Use fresh grape leaves if they’re easier to find. 8 tablespoons salted butter, softened 6 anchovy filets, chopped 3 pinches crushed red pepper flakes One 3-pound red snapper, butterflied and deboned by your fishmonger Salt and pepper Large fig or grape leaves, washed 4 sturdy fig tree branches the same length as the fish 1 lemon, halved Really good extra-virgin olive oil Prepare a medium-hot hardwood charcoal or gas grill. Meanwhile, soak 10 pieces of kitchen twine, each one about 8 inches long, in a bowl of water.

When the peppers are done, put them into a bowl and cover them to steam, which softens the fragile charred skins so they are easier to peel. When the peppers are cool, peel and rub off the blackened skin. Pull off the stems, tear the peppers into quarters, remove the cores, and scrape the seeds away from the flesh (resist the urge to rinse the seeds away. You will rinse away the smoky flavor). Put the garlic, vinegar, and lemon juice in a wide bowl. Stir in the olive oil, parsley, and capers.

Drain. Toss the pasta with the raw tomato sauce in a large bowl. Drizzle with some olive oil and season with salt and pepper. Serve with lots of parmigiano-reggiano and garnish with the basil. 38 PASTA WITH SARDINES & FENNEL serves 2–4 Pasta con le sarde, a classic Sicilian recipe that is made with tiny fresh sardines, tomatoes, and wild fennel, provided the inspiration for this summery dish. 1 small bulb fennel with fronds 1 handful fresh parsley leaves, chopped 2 tablespoons dried currants 1 teaspoon ground toasted fennel seeds 2 pinches crushed red pepper flakes Zest of ½ lemon, finely grated 1 (3-ounce) can oil-packed sardines ¼ cup good extra-virgin olive oil Salt ½ pound perciatelli or other pasta Pick the tender, inner fennel fronds and chop enough to measure 1 tablespoon.

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