Wicked. Sinful. Indulgent. Those are just a few of the words being bandied about by folks who’ve succumbed to this ridiculously crack-like concoction.
About Deborah Krasner
Deborah Krasner hosts culinary vacations in Italy and Vermont that have been featured in GQ, Bon Appétit, and the Boston Globe. She's also the author of more than half a dozen cookbooks, including her most recent title, Good Meat, and The Flavors of Olive Oil, which won a James Beard Award. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appetit and Real Simple. She lives in a converted barn in rural Vermont with her husband, two cats, and a dog.
Apple-Cherry Cardamom Strudel
Sep 30, 2002 by
Sour cherries and apples get a kick from orange juice, cardamon, and cherry liqueur then are rolled up in phyllo dough, sometimes called filo, and baked.
Chicken Braised with Saffron, Cinnamon, Lavender, Almonds
May 03, 2002 by
Chicken is braised in a brew containing saffron, cinnamon, and lavender. Braised the chicken a day ahead for the best flavor and serve it over rice, couscous, rosemary mashed potatoes, or polenta.
Fresh Tomato Tart
Mar 15, 2002 by
For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.