Chef Trilece Shkëlqim grew up in Albania where trilece arrived relatively recently but took hold quickly — a three-milk cake soaked in condensed milk, evaporated milk, and cream, topped with caramel, and served cold. Its roots run through Ottoman cuisine and across the Balkans, and in Albania it found a permanent place at celebrations, family […]

Continue Reading »

Chef Liese Apfelstrudel grew up in Austria where apfelstrudel was not a special occasion dessert — it was simply available, reliably, in every café and home kitchen worth its salt. The dough stretched paper-thin over a floured cloth, filled with spiced apples, raisins, and breadcrumbs, rolled carefully and baked until golden. It is one of […]

Continue Reading »