#savory-pies

#savory-pies

DakaDaka is reimagining Georgian cuisine with a focus on open-fire cooking, featuring a wood-fired hearth and charcoal grill at the heart of its kitchen.

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

The Salty Donut began as a passion project between couple Amanda Pizarro and Andy Rodriguez who decided to embark on a pop-up donut and coffee business in their native Miami while they were still in college.

Miami's bagel culture has never seen brighter days, especially with the post-COVID influx of New Yorkers bringing higher expectations for the city's bagels.

"We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out.

The Berliner donut, a round, jam-filled doughnut, is made from lightly sweet yeast dough and is typically finished with powdered sugar or icing. Traditional fillings include jam or citrusy marmalade, while modern versions may use cream or chocolate.

Griot is considered a national dish of Haiti and all it takes is a taste to understand why. Adored by José Andrés, this dish is a wonderful mix of cooking techniques; marinated pork shoulder is slowly braised and then fried, leaving the meat tender and flavorful.

The concept is exactly what it sounds like: a crisp, buttery bureka shell gets packed with spiced tomato sauce and a soft, jammy egg, essentially folding shakshuka into a handheld pastry.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Using phyllo dough instead of traditional shortcrust for quiche changes the whole personality of the dish. The paper thin sheets of phyllo dough becomes light, flaky, and crunchy when baked, swapping rich, buttery heft for a lighter quiche with a crispy shell that shatters a little when you cut into it.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.