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Grilled lemon pound cake topped with slow-roasted nectarines, basil gelato and olive oil drizzle. Yum.
Jason Fulford and Tamara Shopsin/Courtesy of W.W. Norton & Co. Inc.
January 1, 2015 New York pastry chef Brooks Headley calls his cookbook Fancy Desserts. But his Italian grandmother is his real inspiration, he says, and she was all about homestyle: simple and fresh.
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Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries.
Courtesy of Sasa Woodruff
October 30, 2014 It's hard work to stretch pastry dough as large as a tabletop. That's why few people still make tahana strudla the traditional way. But for Sasa Woodruff, the strudel is a link to her Slovak roots.
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Steve Inskeep displays his "bric," a fried pastry containing runny egg and canned tuna.
John W. Poole/NPR
June 5, 2012 The Tunisian bric is just one of many stuffed pastries eaten daily across the former Ottoman Empire.
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