A mix of toasted and untoasted coconut makes this cookie’s texture both crisp and chewy. There is so much lime zest that the cookie reminds some people of a piña colada.
It’s hard to decide what’s best about this cookie. The texture’s a definite attention-grabber: It has a slight flakiness at first and then it’s all melt. The flavors of the rosemary and Parmesan, one of those meant-to-be matches, are front and center.
Very popular in South China to serve to the guests as a snack during the Chinese New Year. It is so named because the round dough balls, when deep fried, will crack open like someone laughing. It carries a meaning of being able to laugh throughout the year.
Dorie Greenspan: "What I know for sure is that everyone who has these cookies smiles and smiles are pretty powerful."
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.
We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.
English chef Gill Meyer's love of rye flour shows up all over his book Gather, but this recipe, paired with chocolate and fresh bay leaves is deliciously haunting.