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.
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.