Unlike most pie lovers, if I’m given a choice between a fruit- or custard-filled one, I always reach for the custard one first. The rich, custardy smoothness draws me in every time. This pie is no exception; the added brûléed sugar top gives the ensemble a slight crunch and added dimension in flavor.
Rich and decadent, the recipe for these luxurious cookies was the result of a visit to Café Ilio, an artisan chocolatier in northern Tehran, run by husband and wife team Sahar Hossein-Najari and Mehrdad Aghameeri. The pair spent six years travelling around Belgium, France and Italy, honing their craft, before introducing Iranians to the wonders of fine chocolate, incorporating traditional ingredients – like saffron, pistachio and cardamom – into a whole new world of truffles, macaroons, jams and cakes. Thanks to their winning combination of dark chocolate and sour cherries, these cookies are loved by adults and children alike.
Brushed with butter and sprinkled with sea salt, this slightly sweet old-fashioned pull-apart bread resembles Parker House rolls in texture. They are festive on a holiday table but easy enough to make any night of the week. The pans filled with unbaked rolls can be stored overnight in the fridge, too.
Though we claim to be rhubarb purists as our grandmother was, we do believe it pairs very well with tart raspberries.
English chef Gill Meyer's love of rye flour shows up all over his book Gather, but this recipe, paired with chocolate and fresh bay leaves is deliciously haunting.
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.
Baking with olive oil has been a way of life for Mediterranean cooks, and is gaining steam in America. In California, where olive oil is produced and citrus grown, this cake is as common as a yellow birthday cake with chocolate frosting.