Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.