I have a question about the egg yolks. It calls for 3.25 egg yolks. Do you have any tricks for getting .25 yolk? Or do you just go with 3.
My brain says the .25 is negligible, but my gut would be disapppinted in a failed pudding. I'd go by measurement. Joy of Baking says 1 large egg yolk is 3 1/2 teaspoons. So whisk up 4 and measure. Sounds delicious.
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.
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