If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.
