Although four mini-muffin pans are called for, each containing twelve 1 3/4-by-1 inch cups, you could also make these tartlets in batches using two pans. When making the dough, work quickly to prevent the phyllo from drying out and the butter from hardening.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
These cookies are gently sweetened and perfect with a cup of tea.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.