Sac Foodies

By Brittany Mohr  

With equal parts pride and embarrassment, I’m pleased to report that after 22 years, I made my first contribution to Thanksgiving dinner last week. Don’t get me wrong, I’ve been in charge of setting the table and helping with dishes for years, but when it comes to culinary experience, I sit lowest on the totem pole – way below my grandma’s honey-glazed ham and my mom’s highly anticipated Yorkshire pudding.

Thanks to a simple recipe graciously faxed over by my grandma (let’s just say she knows that my kitchen talent is a little underdeveloped), I am happy to report that the pie was a huge success! Despite one accidental egg white and poor time management on the dough, my dessert was the first to be devoured by thankful family members! In a season abundant with leftovers, I’ll take it as a good sign that my pie dish was literally licked clean.

My next culinary adventure? Potato latkes! Check back next week to see if I can take these new-found baking skills to the frying pan.

Perfect Pumpkin Pie (courtesy Williams-Sonoma Kitchen) 

For the dough:
1 3/4 cups all-purpose flour
3/4 tsp. salt
3 tsp. sugar
12 Tbs. (1 1/2 sticks) cold unsalted butter,
   cut into 1/2-inch pieces
4 1/2 to 6 Tbs. ice water
1 egg, lightly beaten

For the filling:
2 1/2 cups pumpkin puree (from about
 1 1/2 cans, each 15 oz.)
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 Tbs. plus 1 tsp. all-purpose flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
3 whole eggs plus 2 egg yolks
1 cup heavy cream
1/3 cup milk
1 1/4 tsp. vanilla extract
1 Tbs. brandy

Lightly sweetened whipped cream for serving

To make the dough, in the bowl of a food processor, combine the flour, salt and sugar and pulse to blend. Add the butter and process in short pulses until the mixture resembles coarse meal. Add 3 Tbs. of the ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.

Turn the dough out onto a work surface. Cut off one-third of the dough and shape into a disk. Shape the remaining two-thirds of the dough into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat to 400°F.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the large dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough to a 9-inch Emile Henry deep-dish pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust.

Place the small dough disk between the same 2 sheets of waxed paper, flouring the paper if needed, and roll out the dough to 1/8 inch thick. Using a 1 1/2-inch leaf cutter, cut out about 32 small leaves. Using the back of a paring knife, score leaf veins on each cutout. Brush the edges of the piecrust with the beaten egg, then arrange the leaves on the edges. Cover with plastic wrap and freeze for 15 minutes.

Line the piecrust with parchment paper or aluminum foil and fill with pie weights. Place the pie dish on the preheated cookie sheet and bake for 15 minutes. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more. Transfer to a wire rack and let cool completely, about 30 minutes. Reduce the oven temperature to 375°F.

Meanwhile, make the filling: In a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth. Add the eggs and egg yolks and whisk until combined. Add the cream, milk, vanilla and brandy and whisk until smooth. Pour the filling into the cooled piecrust.

Place the pie dish on the preheated cookie sheet. Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with foil if they get too brown. Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Accompany each slice with a dollop of whipped cream. Serves 8 to 10.

By Melinda McRae 

  
Jamie and Allie with the before pie…

 
and after 

With help from my nieces Jamie and Allie, the “Modern Mince Pie” turned out quite good!  It was difficult to tell if I really liked it or not being so disgustingly stuffed after dinner, so I tried it for breakfast the next morning and gave it a thumb’s up (not my favorite pie, but happy the old man liked it.)

“Run for the Hungry” race at J and 47th 

We started the day with what has become my favorite Thanksgiving tradition – a bloody mary and gin fizz from Club2Me while cheering on the participants of “Run to Feed the Hungry” race.  We were thrilled to see fellow FHer Vanessa Smith with her husband Lance among the runners, and they are a couple after my own heart – both had a mimosa in hand – cheers! 

FHer Vanessa Smith with her husband Lance

Since this was the first year hosting Thanksgiving, it was also the first year of leftovers.  We had the traditional “leftover” dinner on Friday night; made broccoli soup from the hardly touched side dish along with turkey paninis Saturday night; simmered stock and made meatballs by putting leftover turkey in the food processor, then rolled with egg and bread crumbs for a delicious twist on Mexican albondigas soup (recipe from the “Two Hot Tamales”) on Sunday night.  It was so yummy we’re having it again for dinner and as my husband said, ‘after tonight, we’re finished with Thanksgiving!’  Yep, we’ve got a tree to decorate tonight so bring on Christmas and all the festive food we look forward to making and eating!

By Jenna Kirkwood

With Thanksgiving tomorrow (already?!), this week’s morsels include some Turkey Day tid-bits from a smattering of the SacFoodies and fellow FHers (those who are in the office today). . .   

Aside from spending time with friends and family tomorrow, what are you looking forward to most?

Ali: A morning bike ride around the Lodi vineyards before Bob and I put the turkey in the oven and begin preparing the big meal! 

Gayla: Shopping on Black Friday. It has become a tradition that my sister-in-law and I have done for 3 years now.We don’t get up too terribly early but do go to at least 3 different major shopping malls, then meet up with the more family in the evening for dinner and drinks. Most people think we are crazy for tackling the crowds but we have a great time.

Vanessa: My mother-in-law’s cranberry sauce made from scratch with a hint of orange zest! I put it on everything…well, except her deviled eggs — another holiday favorite that competes for a first place spot on the list every year.

Jacqueline: Helping my parents put up their outdoor Christmas lights before eating dinner. It starts out as a project for my step-dad and I to work on together, but it always ends up being me laboring alone while he stands back to admire “our” work! I love it though because Christmas is my favorite time of year, so hanging the lights signifies the beginning of the holiday spirit. After hanging the lights we turn them on, open the front window blinds, and enjoy the twinkling icicles while we eat our yummy food!

Brittany: Eating Yorkshire Pudding. For me, it wouldn’t be Thanksgiving without Yorkshire Pudding on the table. But, this year I’m especially looking forward to making my first Thanksgiving contribution - the Pumpkin Pie. Check back next week and I’ll let you know how it went!

Christine: Going for a pre-meal walk. My family always goes for a walk before the big meal, so I look forward to that because it makes me feel much less guilty when I indulge in all the great food later. Top on my list of indulgences is fried baby artichokes.

Kim: Sharing my nephew Jack’s first Thanksgiving with him.

Melinda: Making “modern” Mince Pie for the first time ever. It’s my husband Johnnie Beer’s favorite and I really want it to be good. (Here’s the recipe.) I also picked up a Pumpkin Pie from the Real Pie Company so I know that will be delicious, but my Mince Pie needs to impress! I’m also excited because it’s the first time that Johnnie and I have hosted Thanksgiving… below is the menu I created for our meal.

Kris: Kris is in the Big Apple this week, providing support for client the United States Potato Board, whose spokes-spud Healthy Mr. Potato Head is a featured balloon in the Macy’s Thanksgiving Day Parade!

Me: Eating crescent dinner rolls. For some reason, I’ve become completely obsessed with crescent dinner rolls on Thanksgiving, probably because it’s the only day of the year that I have them. The simple, flakey, buttery dough out of a tubular cannister will always hold a special place in my heart, and a spot on my plate, on Turkey Day.

Check back next week, when we will update you on our Thanksgiving happenings.

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Article One-Year Anniversary Party – Eat, Drink and Dance in Style

By Julie Ficker

This Saturday, Article salon, spa & boutique is celebrating its one-year anniversary and as usual, is doing it in good taste.  Festivities will start at 7:30 pm and will include a fashion show at 9:30 pm with hors d’oeuvres and small plates from Supper Club and Fran’s Café. 

And if you over-indulge in all the amazing food as I did last Boulevard Bash when I ate a plate of Kobe Sliders with Shaft Blue Cheese, Guajillo Maui Onion Jam, Blackened Tomato & Micro Arugala on Old Soul Mini Buns and Sushi (I know, what a combo!) you can burn off the remorse by dancing to music from DJ Riggatony. Below is a picture of my friends Talia, Julia and me, at the Boulevard Bash in September. . .

In proper PR style, see below for all the info!

WHAT:  
Article One-Year Anniversary Party / Boulevard Bash

WHEN: 
Saturday, November 24
Doors open at 7:30 pm
Fashion show starts at 9:30 pm

WHO:  
Article salon, spa & boutique
Supper Club
Fran’s Cafe

WHERE:  
1616 Del Paso Boulevard
Sacramento, CA 95815

COST: Cover is $5 and the event is open to those 21 years and older. 

For more information, call (916) 921-7400

By Christine Moravec 

Every year I bring a either a side dish or appetizer to my family’s Thanksgiving Dinner.  Last year I made this version of mashed potatoes and they were such a hit that I’m planning on preparing them again this year.  I found the recipe in the November 2006 issue of Bon Appétit. 

2 pounds Yukon gold potatoes (unpeeled)
¼ cup butter
1 cup sour cream
1/3 cup fresh chopped chives
¼ cup prepared horseradish

Place potatoes in large saucepan; cover with cold water.  Bring to boil, reduce heat to medium and simmer until tender, about 20 minutes.  Drain well; cool slightly.  Peel and mash potatoes; place in large saucepan.  Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.  Stir butter into potatoes.  In a medium bowl whisk sour cream, chives and horseradish.  Fold sour cream mixture into potatoes. Season with salt.  Give thanks to Bon Appétit! (Serves 6)

By Kim Bedwell

As I was reading through the various newspaper food pages yesterday, I was bombarded with Thanksgiving recipes. Soups, sides, pies and, of course, turkeys (brined, fried and everything in between) made my mouth water, my tummy rumble and reminded me how much I love a delicious Turkey Day feast. Because I am joining my husband’s family for Thanksgiving this year, it will be the first not spending it with my mom. While I’m excited to share in the traditions of the Bedwells, I will miss some of my mom’s cooking—even the faux potatoes which have graced our table a time or two.

The following recipe comes from my mom and was adapted from a recipe she found in TV Guide more than 25 years ago. While I’ve seen some dishes come and go from our table over the years, the one constant is her stuffing with linguica. My mom is old school and still stuffs the bird with the cooked stuffing, while I prepare it as follows.

Happy Thanksgiving!

Portuguese-Style Thanksgiving Stuffing
3/4 pound bacon, diced
1 pound linguica (traditional Portuguese sausage), casings removed and diced
1 large onion, chopped
3/4 cup sliced celery
1 cup chopped flat-leaf parsley
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1 loaf French bread, cubed and left out overnight
2 cups reduced-sodium chicken broth
Salt and pepper to taste
In a large sauté pan, cook bacon until crisp then add linguica. Remove meat and set aside. Skim off half of the oil. Add onion, celery and herbs and sauté for 5 minutes. Add cooked meat and sauté an additional 5 minutes. Stir in bread cubes and chicken broth. Add additional broth until desired consistency. Cook for additional 5 minutes watching closely to make sure the stuffing doesn’t dry out (if it does, add more broth). Season to taste with salt and pepper. Serve with gravy.

Serves 6

Cho! Co! ~ It’s Cajun Night at the Shack!

*Catfish & Hushpuppies
*Chicken & Andouille Gumbo
*Dirty Rice
*Shrimp salad w/ Cajun Remoulade

Open at 6 p.m., food and music around 7 p.m.
The Shack
5201 Folsom Blvd
457-5997

By Melinda McRae  

The cliché about living in Sacramento is “the best thing about Sacramento is that you’re an hour from Tahoe and an hour to the City.”  For me, the best thing about living in Sacramento is that we have the Supper Club!  On a recent Saturday evening, my husband Johnnie and our good friends, former SacFoodie Amy Jackson and her husband David, made the quick dash to Del Paso Boulevard for one of the most delightful evenings we’ve had in a very long time.
 
Yvette and Matt Woolston
For the unfamiliar, the Supper Club serves pre-fixe meals on Fridays and Saturdays, with or without specially selected wines that are served with each course.  Matt and Yvette Woolston are the chef and hostess respectively, and both fulfill their roles to perfection.  The evening begins at 6:30 and we usually roll (literally) out at about 10:30.  Yet the evening is perfectly paced and by the time it’s over one wonders how it could have gone by so fast. 

The evening always begins with passed-around appetizers and wine or a special cocktail for the evening.  On this night a pomegranate martini was a refreshing starter and the appetizers were amazing.  A house-made lamb sausage in a perfect red potato skin with olive-tapenade and feta cheese, a perfect scallop on a crispy baked wonton and a risotto mushroom cake were clear hits.  It took some restraint not to fill up on these items.

  Matt in action (on the right)

At about 7 p.m. the guests are seated.  Chef Matt then comes out and talks with the diners, explaining what he’s serving, how he made it, and why he selected the wines he has paired with each dish.  His speech is always entertaining, especially when he nonchalantly explains how he threw together some ridiculously difficult-sounding item such as the pickled watermelon rind salad that went with the spinach and seaweed-infused rice cake for the tuna course. 

There is always a “surprise course” not listed on the menu.  On this night it opened the proceedings.  Matt presented a mixed baby beet salad with fresh goat cheese that was exquisite in its simplicity yet with perfect flavors.  This was followed by the soup course, which was a pureed Guatemalan blue squash with cinnamon crème fraiche and smoked pepita oil.  This was soup perfection.  I don’t know how he comes up with these ideas but I have to simply bow to his soup-making skills.  His wine selection skills are stellar as well; a New Zealand Sauvignon Blanc was outstanding here. 

We next enjoyed the afore-mentioned Ahi Tuna which was topped with wasabi whipped cream and the amazing rice cake and watermelon rind salad.  The words “rice cake” don’t really do justice to this fantastic dish.  It was tuna nirvana.  A somewhat surprising wine choice, an Edna Valley Pinot Noir, was a perfect accompaniment.

As we approached 8:30, then 9:00, the anticipation began to grow for the main events of the evening, the meat courses.  I could go on all day about Matt’s appetizers, soups and salads but I’d need a week to describe his presentations of meat.  (I must mention here that the Supper Club also has now added a vegetarian menu served in a similar fashion.  I imagine that it must be very good, but I’ll never know.) 

Past menus have included rabbit, wild boar, and buffalo, but also usually include some combination of chicken, pork, lamb or beef.  This evening featured duck and beef.  That simple sentence does not begin to describe the extravaganza of flavor that was to follow. 

When the Supper Club serves duck it is usually prepared as a confit of duck legs and thighs, slow-simmered all day in its own fat.  There is simply no better duck dish that I have ever tasted and the Jacksons, who were moderate duck fans, whole-heartedly agreed.  The Muscovy duck confit was served with braised kale and marionberry jus, a winning combination, and was served with a Paso Robles Sangiovese, big and lush, that brought the whole dish together magnificently.  I’ve been to the Supper Club quite a few times but I’m always astonished at how good the food can be. 

And they give you seconds!  Another element of the Supper Club experience is that they pass around seconds of the meat courses.  It’s usually impossible to resist and this night was no exception. 

After this course had settled for a bit, the main entrée of the evening was served.  Matt prepared a peppercorn-crusted filet mignon of Uruguayan beef, on a bed of house-made papparadelle, with a sauce of tomatoes and Stilton cheese, all topped with fried leek rings.  It was an extraordinary dish, made even more sublime with the addition of a Chilean Meritage-style blend that was rich and luscious yet with earthy tones to match with the beef. 

Matt doesn’t usually serve pasta (too filling) but when he does it’s a real treat.  He prepares just the right amount and the taste and texture are absolutely perfect.  The Stilton cheese worked beautifully with the tomato sauce and the beef was amazingly tender and flavorful.  Matt threw a curve on the seconds with this dish, bringing out quarter-sized hamburger patties ground from the filet, topped with some of the Stilton.  Oh my. 

At this point, it was about 9:30 and we wondered if it was possible to continue.  Yet the menu says that there is still dessert.  Be prepared that the desserts at the Supper Club keep up the level of artistry and quality and that you will simply not be able to avoid eating every bit and wishing that they passed seconds on that as well. 

There is always a cheese plate and a dessert available, both paired with dessert wines.  If you’re a couple and smart you’ll order one of each.  The cheese plates are always excellent, usually three types of cheese varying in flavor and texture.  Tonight there was Piave from France, Red Hawk from Cow Girl Creamery and Point Reyes Blue served with a port-poached pear and, as usual, some micro-salad greens, spiced rosemary walnuts (recipe follows), and baguette from the Old Soul bakery.  Cheese heaven. 

As for the dessert on this evening, I can simply say that it’s hard to imagine anything more delicious.  In essence, it was an apple strudel with vanilla ice cream and pecan brittle but every element, homemade of course, was perfection.  The strudel pastry was unbelievable, the apples, glazed in Calvados, were spectacular, the pecan ginger tuile was remarkable and the vanilla gelato was, well, I’ve run out of superlatives.  Matt even offered seconds on the ice cream, but here sanity had to prevail.  And of course, the dessert wines and Old Soul coffee were delicious. 

The Jacksons said it was the best meal they’d ever had.  We couldn’t quite agree, only because the best meal we’d ever had was on another visit to the Supper Club.  If you love good food, great atmosphere, outstanding service and charming people, make sure to get to this great treasure as soon as you can.  Reservations are required; visit the Supper Club’s Web site to review the current menu, recipes and get more information on wine tasting and special events.  The price of the evening is $85 without wine and $120 with wine (poured generously).  For one of the very best meals, and very best evenings you are ever likely to have, it’s a bargain.  Go.   

 Hearts of Romaine with Roquefort, Fennel, Pear and Rosemary Walnuts in Red Wine Vinaigrette

6 Hearts of Romaine, hand torn, no tough stems, washed in cold water, drained and spun  no more than 6 hours before serving
2 fennel bulbs, core cut out and julienne. Marinate in a zip lock bag with ½ cup dressing
2 cups Rosemary walnuts
4 Red Pears cored and cut into slices. Put in mixture or 2 T. lemon juice per cup of cold
      water for up to 1 hour if cutting in advance, otherwise cut just before using.
6-9 oz. Roquefort or blue Cheese, high quality, crumbled or frozen to shave later

Dressing:
2/3 cup red wine vinegar, high quality
2/3 cup virgin olive oil, high quality
2/3 cup canola oil
Salt, pepper & sugar to taste
Stir all ingredients until mixed well and chill until needed. Can make up to 1 week in advance.

Rosemary Walnuts:
4 cups walnut halves
2 T. butter
3 tsp. chopped dried rosemary
½ tsp. cayenne
Salt to taste

Preheat oven to 325º. Melt the butter and toss with the rest of the ingredients in a bowl and spread onto baking sheet. Bake at 325º stirring every 3 – 4 minutes until crisp (12 – 15 minutes). Let cool and leave at room temperature covered tight. Can make up to 1 week in advance.
To Serve:
Toss the greens gently with Dressing to taste and plate. Layer the rest of the ingredients on top.
Notes: Rosemary Walnuts go great with port. This recipe works well also at the end of a meal instead of dessert.

The Supper Club
1616 Del Paso Blvd.
Sacramento, CA  95815
916.920.2885

By Melinda McRae   

Tamale-making is an important ritual in the Mexican culture during the holidays.  Women traditionally gather in the kitchen during the holidays to make dozens and even hundreds of tamales to be shared with family and friends at Christmastime. As Mexican immigrants brought their customs to the United States, many Americans have become interested in exploring this particular custom, especially because of the association of holidays and families.   

Chef and culinary educator Carolyn Kumpe will discuss the significance of tamale making  during the holidays as well as lead a hands-on demonstration of savory with meat, savory vegetarian, and sweet tamales.  Two will be demonstrated and one will be created collectively to take home.   

Slow Food Sacramento is partnering with the East Bay Culinary Center to hold the tamale-making seminar in the Center’s beautiful new demonstration kitchen on Saturday Dec. 1 from 1:00 p.m. - 3:00 p.m.  Cost for participation is $25 for adults, $10 for children, and a discounted rate of $20 Slow Food members.  Space is limited.  Tickets can be purchased at http://www.brownpapertickets.com/event/24160 by Nov. 27th, 3:00 p.m.   

East Bay Culinary Center’s Demonstration Kitchen
522 North 12th Street
Sacramento, CA 95814

By Maria Chacon

If you’re craving something sweet that has a wonderful crispy-light and nutty texture, try my Mom’s baklava recipe. It makes a great addition to the holiday dessert table. Enjoy!

Mom’s Baklava

Ingredients:
4 cups California walnuts (1-16 oz. package), finely chopped
½ cup sugar
1 tsp. ground cinnamon
1 pound phyllo
1 cup butter, melted
1 12-oz. jar of honey

About 2 ½ hours before serving or up to 2 days ahead:

1. Grease 13” by 9” baking dish. In large bowl, combine chopped walnuts, sugar and ground cinnamon until blended; set mixture aside.

2. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with melted butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13” by 9” rectangles.

3. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers. If necessary, overlap smaller sheets of phyllo to make 13” by 9” rectangles. Sprinkle 1 cup walnut mixture evenly over phyllo.

4. Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over the top of the dish. With a sharp knife, cut just halfway through all of the layers making a diamond pattern that would yield 28 servings. Bake in 300 degree (F.) oven 1 hour and 25 minutes or until top is golden brown.

5. Meanwhile, in a 1-quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey over baked Baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.

To serve: With sharp knife, finish cutting through layers. Makes 28 servings.

By Maria Chacon 

Do food cravings ever seize you in a vise-like grip, not letting go until you’ve indulged them? In our house, I’m somewhat embarrassed to report, this is a weekly occurrence. My husband craves Dos Coyotes, my son loves an In ‘n Out cheeseburger, and my daughter is a huge fan of California Raisins (and I’m not saying that because they are a client!).

I took a quick office survey to determine whether we are typical or atypical, and I was pleasantly relieved with the results! All of those surveyed knew exactly the type of jonesin’ I was describing: Ali occasionally craves pasta; Joey answered without a moment’s hesitation, Chipotle; Jacqueline is moved by tuna salad sandwiches; Melinda’s weakness is pizza; and both sushi and scrambled eggs have a hold on Brittany (though not together, she is quick to point out).

I’ll admit to a few cravings of my own: Chocolate anything tops the list, a perfect nonfat latte, a bleu cheese burger. This past weekend I indulged in my most recent craving – Mediterranean cuisine. I simply had to have hummus and pita bread, and the marinated chicken with house sauce at The Kabob House. Nothing else would do. I could see it, smell it; if I could have conjured it, I would have. Instead, I hopped into my car and drove over to see Rocky, the owner of The Kabob House.

Located at 648 East Bidwell in Folsom, everything I’ve ever tasted at The Kabob House is just mouth wateringly delicious. We ordered chicken and beef shish kabobs, Greek salads, hummus and pita bread. As usual, our food was cooked to perfection. The chicken was flavorful and, when combined with their special house sauce, unbelievably scrumptious.

We don’t usually treat ourselves to dessert, but Rocky talked us into sampling the baklava this time. Heaven. Crisp layers of phyllo dough drenched in honey and layered with nuts. A perfect end to a perfect craving. (And it’s no surprise that I can hardly wait for the next one.)

Tell us what you’re craving. And, if you’ve got a yen for a great dessert, try my mom’s baklava recipe, which we’ll post tomorrow. Happy hankering!