from @mcs3000: please share your recipe-writing tips. Yours are the gold standard. #askmelissaclark
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Try to imagine telling someone who doesn't cook very often how to make the dish. Be thorough without talking down to people. and make sure you order your steps in the most efficient way possible.
No wonder this recipe was voted San Francisco's best dessert.
Triple Chocolate Mousse
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Lightweight, Non-Stick Cast Iron