Ingredients
Once fully cooled, Springerle must be stored in airtight containers, where they will keep for months. Do not eat them right away; they need time to develop their flavor and, more important, their texture. When they are freshly made, in the first few weeks or so, they will be crunchy on the outside but, when pressed, their crust will shatter slightly, giving way to a soft interior. As time goes on, they will get harder and harder, eventually getting so hard that you’ll be able to eat them only after dunking them in hot tea. I prefer Springerle when they get this hard, but others prefer to keep them soft. To do so, store the cookies with a piece of bread or a chunk of apple, which will supply them with moisture and keep them soft (replace the bread or apple every few days) .
A vegetable tart with robust-tasting filling featuring the classic combination of meaty mushrooms and sweet leeks partially wrapped in a hearty pastry.
Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.
Ingredients
This recipe comes from Miss Lily’s, a Jamaican-themed restaurant in New York City.
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
One of the things we added to this new edition of our first book is the ability to increase the whole grains in the basic loaf, so here's a rustic round loaf that's nearly half whole wheat. Dip it in rustic soup and throw together for a fantastic weeknight meal.
Sometimes there's nothing better than the simplest of flavors. We both love these cookies as they are or with a simple glaze, or we sprinkle demerara sugar on them for a bit of sparkle. If you add 1 tablespoon of cream of tartar to the dry ingredients and roll them in cinnamon sugar prior to baking, you will have classic snickerdoodles. With orange or lemon zest, they can easily be nudged in other directions. When we lived in New York, there was a little bakery, now gone, called Mary's Off Jane. She made the most incredible lime shortbread-ish cookies with a lime glaze that we devoured. These come close, but we have yet to re-create them to her standard.
In this recipe I've replaced the sweet elements in biscotti with pine nuts, Parmesan cheese and fennel seed, to make a savory adult biscotti that is perfect with cocktails. Around the holidays I bundle them with a bottle of sparkling wine to give as gifts.