This warm-from-the-oven nosh is the ideal melding of sweet, spicy, and savory. An ideal pre-Thanksgiving-dinner nosh.
Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.
This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.