We loved L.A. chef Mary Sue Milliken's crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.
Cooks' note:
Crackers keep, layered between wax paper, in an airtight container 3 days.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
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.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.