DECK THE HOLIDAY'S

   The original recipe for Italian Cream Cake had no rivals. But then we stirred in a little chocolate!               Ingredients 5  large eggs, separateD 1/2 cup  butter, softened 1/2 cup  shortening 2 cups  sugar 2 1/4 cups  all-purpose flour 1/4 cup  unsweetened cocoa 1 teaspoon  baking soda 1 cup  buttermilk 1 cup  sweetened flaked coconut 2/3 cup  finely chopped pecans 2 teaspoons  vanilla extract   Chocolate-Cream Cheese Frosting   Garnish: pecan halves Preparation Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour ba

Tiramisu Dip Espresso, marsala, and mascarpone cheese whipped into an airy dessert dip. Difficulty:  Easy |  Total Time:  10 mins |  Active Time:  10 mins  |  Makes: 3 1/2 cups (8 to 10 servings) By turning  tiramisu  into a dip, you skip all the hassle of making the traditional trifle without losing any of the flavor. We liked strawberries and various cookies as dipping instruments, but the dip could also be spooned into individual cups with a few ladyfingers for a quick, elegant dessert. Game plan:  The dip can be made up to 2 days in advance and refrigerated in a covered container. This recipe was featured as part of our story on summer dips. INGREDIENTS 12 ounces mascarpone cheese (about 1 1/2 cups) 8 ounces ricotta cheese (about 1 cup) 1/2 cup granulated sugar 2 tablespoons brewed espresso 2 tablespoons Marsala or Kahlúa 1 teaspoon cocoa powder 1/2 cup finely chopped bittersweet chocolate INSTRUCTIONS Place mascarpone in a stand mixer fitted

   We have already mentioned food myths on a variety of lists – but until now we have not made a food-specific misconceptions list. This list explores some of the most common myths we have about food and (no-doubt controversially) debunks them. In the case of the more controversial topics, I have included sources. 10.  Fat Free – Lose Weight    The Myth:  Fat free food is calorie free    This is a very common myth – so common that food manufacturers market to it. The misconception that fat free is better is the reason that so many products are labelled “fat free,” “low in fat,” “fat reduced,” etc. So many people who want to lose weight will chow down on all of these “low fat” foods thinking they are going to lose weight – even worse, they often tend to eat more of the low fat food than they would have if it were full fat. What really matters when trying to reduce weight is calories – eat fewer calories than you burn and you will lose weight. When fat is r

    The  Scoppio del Carro  ("Explosion of the Cart") is a folk tradition of Florence, Italy. On Easter Sunday, a cart, packed full of fireworks and other pyrotechnics, is lit and provides a historic spectacle in the civic life of the city. A Little History on the Festival     The event of the  Scoppio del Carro  has its origins in the First Crusade, when Europeans laid siege to the city of  Jerusalem  in a conflict to claim Palestine for Christianity. In 1097,  Pazzino de' Pazzi,  a Florentine from a very prominent family, was by tradition, the first man to scale the fortified walls that surrounded Jerusalem. As a reward for this act of bravery, his commander gave him three  flints  (fire starters) from the Church of the Holy Sepulchre, which were then carried back to Tuscany. These were and still are kept in the  Chiesa delgli Santi Apostoli .     It became the practice for a  "holy fire"  to be struck from these flints at Easter tide, whic