Rich and decadent, the recipe for these luxurious cookies was the result of a visit to Café Ilio, an artisan chocolatier in northern Tehran, run by husband and wife team Sahar Hossein-Najari and Mehrdad Aghameeri. The pair spent six years travelling around Belgium, France and Italy, honing their craft, before introducing Iranians to the wonders of fine chocolate, incorporating traditional ingredients – like saffron, pistachio and cardamom – into a whole new world of truffles, macaroons, jams and cakes. Thanks to their winning combination of dark chocolate and sour cherries, these cookies are loved by adults and children alike.
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.
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.
Most countries have their own version of rice pudding, and this has a bit of a Scandinavian vibe, with the inclusion of cardamom, a favorite Nordic spice.
While there is no consensus on how Lemon Chess pie got its name, there is Splendid Table consensus that Lemon Chess pie belongs on the Thanksgiving Table. Bright and light, it is exactly the counterpoint we need at the Thanksgiving feast.
In order to achieve the perfect balance of cakey and gooey—that sweet spot that all brownies should hit—the cooking time is crucial. It will vary by a minute or so depending on where the pan is sitting in the oven, so keep a close eye on them.