Serious Eats - seriouseats.com

I made these this afternoon for a new year's party tonight. Used half Ghirardelli's Extra Bittersweet and half Ghirardelli's Semi-Sweet chocolate in the brownies. Used Ghirardelli's Bittersweet Chocolate chips for the glaze. Would love to know if the recipe creator has a suggestion about bittersweet vs semi-sweet vs unsweetened.

To vagabondblogger: yes, there will be a digital version. I believe it will be published simultaneously.

Dear all, I can't thank you enough for your help. I ended up going to Tony's for dinner Saturday. Perhaps the best halibut I've ever had. A very elegant and blissfully quiet restaurant. Expensive, but we felt we had a great meal. The criterion for choosing all the restaurants was proximity to our hotel downtown. I also had lunch at Bridge, which was good, and breakfast at Rooster, also a success.

Many thanks to those who suggested Arbequina olive oil and La Tienda. I ordered the Arbequina from La Tienda, and it was exactly what my friends were looking for. They describe it as thick, buttery-tasting oil, smooth and flavorful.

Thanks so much!

Thanks. I knew the Payard restaurant on Lexington closed and didn't realize one could buy their baked goods directly.

For NC Gourment: I passed your question to Margaret Maron, who says the pickling spice gives it "oomph" -- otherwise it's just another fruit jam of no particular distinction.

Thanks so much. We were thinking of cocktails. Someone else suggested the new West Branch on Broadway and 77th.

I can now answer my own question. Tom Valenti is opening The West Branch on Broadway and 77th Street, and there is a beautiful private room there that will do perfectly.

Fleet Eater--yes, you did meet Brass at the San Domenico truffle hunt in Central Park. In fact, his appearance there was written up in the NY Times account of the event. Brass has also appeared on Good Morning, America, in a segment on dogs watching the Westminster Kennel Club dog show. He has definitely had more media exposure than the average beagle.

I make this last Sunday, and it's not only incredibly good but also incredibly easy. One of the easiest dishes I've ever made. I used Italian sweet sausage and cooked it with the prunes until it was cooked through.

I made this cake for a dinner party, and it was a huge hit. However, I baked it a full hour because at 30 minutes it was still molten. I used a 9 inch pan, but it is barely 1 1/2 inches deep. If I had used a deeper cake pan, would the cake have risen higher and therefore baked more quickly? We skipped the white chocolate cream by the way, and no one missed it.

Dark chocolate filled with wintergreen cream. As far as I know, wintergreen chocolates are available only in the Boston area. If anyone knows where else to get them, I would love to know.