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Since its kitchen is so tiny, La Laiterie at Farmstead restaurant in Providence, Rhode Island, serves only desserts that can be prepared ahead of time. Kate Jennings, the co-owner and pastry chef, doesn’t mind, since she’d rather make a pie than a soufflé. Here, her homespun style translates into fudgy brownies laced with mascarpone and served with sweet-salty clusters of peanuts and popcorn.

Published March 2007
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