Okay. We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.
About Robin Asbell
Robin Asbell is a chef, food writer, and cooking instructor specializing in natural foods. Her work has appeared in Better Homes & Gardens, Fine Cooking, and Vegetarian Times, among other publications. She's also the author of more than half a dozen cookbooks, including Sweet & Easy Vegan, Big Vegan, The New Vegetarian Cookbook, and The New Whole Grains Cookbook. Asbell lives in Minnesota.
This hearty jumble of squash, chickpeas, almonds, and prunes, takes its come-hither aroma from cinnamon, spice and other things that are so, so nice.
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