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Suz, ya gotta love Sara Moulton, eh? :) You're welcome.

You're quite welcome, bucky. Let me know what you think of it. I just braised my lamb this morning and the whole house smelled so good!

Sorry, that wasn't exactly a simple recipe as requested. It was on my mind because I'm going to make it for company this weekend. If you spread the prep over two days, it's much easier. *nods* :D

This recipe turned out amazing. A little labor-intensive, but worth it. My prep time was well over the 25 minutes stated. Lamb Shank Shepherd's Pie with Creamed Spinach Recipe courtesy Gourmet Magazine Recipe Summary Difficulty: Medium Prep Time: 25 minutes Cook Time: 3 hours 35...

p.s. Humidity at 53 % today! :D

Thanks Heather. :) Audeo, I used that calculator and disovered that my boiling point is 202 (I'm going to test that in a bit). What does this mean for my fudge? Do I boil it for less time or more?

Ya beat me to it. :) Yes, anything that's eaten with your fingers is sexy. How about chocolate fondu with fruit for dessert?

Thanks Audeo! Those are some great tips on making classic fudge, which I will employ as soon as the humidity lowers. On your questions, yes, the humidity has been high. I didn't even think of that. Now, I'm checking the weather every morning. :) I will also check my new digital...

Hello good people. I'm in search of fudge perfection and have tried (and failed) twice in the last two days with my latest recipe, Alton Brown's, as below: 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon...