Maestra Concha grew up in Mexico where the panadería was a neighborhood institution — open before sunrise, trays of pan dulce cooling on racks by the time anyone came through the door. Conchas with their scored sugar topping, orejas flaky and caramelized at the edges, polvorones that crumbled the right way, empanadas de cajeta filled […]

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Professor Carlo Tiramisu grew up in an Italian-American household on the East Coast where the dessert table was a point of serious family pride — biscotti made in large batches and stored in tins, cannoli filled just before serving so the shells stayed crisp, rainbow cookies layered with almond paste and jam and left overnight […]

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