To
make a Chocolate Lattice, pipe good-quality melted
chocolate onto waxed paper, let harden, and carefully peel them off.
They are a stunning accent on any dessert.
Bon Appetit!
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All photographs on this blog and on our social media including Facebook, Twitter, Instagram and Pinterest © Susan Knight York except as noted.
If you would like to use one of our photographs, please email a request to syork0407@gmail.com.com
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The world's Essential Eats curated by local food experts
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Blog Archive
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2013
(182)
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January
(20)
- Glazed and Infused
- Mini Chocolate Cups
- Bloody Mary Magic
- A Finishing Touch To A Chocolate Dessert
- Butter-Pecan Blondie Sundae
- Loaded Potato Rounds
- Spicy Honey - Brushed Chicken Thighs
- Essential Chinese Cooking
- Cooking Good Italian
- Post Holiday Chatter...
- Little Goat
- 2013 New Year's Kitchen Resolutions
- Christmas Gift to Myself:Vertical Rotisserie
- Your Cooking Skills in 2013 - Taking It To The Nex...
- Cooking Lobster
- In A New York State of Mind
- Christmas Traditions...New and Old
- Maxwell Street Market: Cold Weather Comfort Food
- Post-Holiday Cooking Therapy
- Perfect French Fries
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▼
January
(20)
Cupcakesand Crablegs
About Me
- Susan York
- Chicago, IL, United States
- Happy Wanderer and seasoned traveler. Currently in San Miguel de Allende for food project. Mother of one talented and funny son. Nana to beautiful Olivia and Parker. Runner/cyclist/athlete. Award winning, published and exhibited photographer. Into breakfast, dark chocolate and white wine. Loves to cook. Owns a million swimsuits. Sings in the shower. Blows bubbles and follows shooting stars. St Maarten is my “leave me there” place. There is nothing better than running up the tunnel on Saturday morning across the street from the Drake and seeing the Chicago skyline. Love the color white and if it’s not a color – I pick red. Always up for a new adventure… I can have my bags packed in 5 minutes. Mexican in my past life. All of my best memories in life have been at the beach.