About Mary Cech

Mary Cech

Mary Cech is an award-winning pastry chef and instructor who has worked in some of the nation’s finest kitchens, including the legendary Charlie Trotter’s in Chicago. She was twice heralded as one of the “Top Ten Pastry Chefs in America” by Chocolatier and has also been named “Pastry Chef of the Year” by Chefs in America. She’s the author of Savory Baking and The Wine Lover’s Dessert Cookbook. @maryjeancech

A stack of five lemon, thyme, and sea-salt shortbreads on a wooden board with a dish of sea salt and a lemon beside them.

Thyme, Lemon, and Sea-Salt Shortbread

These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.

  • 30 M
  • 1 H, 20 M
  • 5
A rectangular casserole dish filled with spicy tomato crumble, and a spoon resting in it.

Spicy Tomato Crumble

This spicy tomato crumble isn’t your run-of-the-mill crumble. It’s savory and filled with a tangy chunky tomato base. The crumble reheats beautifully.

  • 20 M
  • 1 H
  • 4
A partially sliced sweet potato and golden raisin strudel, topped with butter and pecans on a wooden board with a bowl of spiced creme fraiche.

Sweet Potato and Golden Raisin Strudel

This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.

  • 35 M
  • 1 H, 25 M
  • 6