As much as Italians would like to claim the fig as their own, it has deep origins somewhere in Mesopotamia. Then it made its way into the Middle East and the rest of the world. The Egyptians adored the fig and praised it as a medicinal and delicious fruit. Fig breads and sweets were made way before the Italians started, but you cannot take away the importance the fig cookie has on St. Joseph’s Day for the Italian culture. As the legend goes, during a year of drought and famine in Sicily, people would gather and pray to St. Joseph for help. St. Joseph responded by sending heavy rains. To this day Sicilians respond by making the St. Joseph’s table full of offerings, and among them must be the St. Joseph’s fig cookies.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
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.
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.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Yes, brownies can—and should—be made with white chocolate.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.