Maestro Lorenzo Cannolo grew up in Sicily where the pasticceria was a serious institution — cannoli filled to order so the shell stayed crisp, cassata assembled with care for celebrations, granita made from local almonds or fresh citrus and eaten for breakfast with a brioche. Sicilian pastry is not modest. It is abundant, richly flavored, […]

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Madame Amina Benne grew up in the Sea Islands of the South Carolina Lowcountry where benne wafers were not a specialty item — they were simply part of the kitchen. Benne seeds arrived in the United States with African ancestors, and were cultivated by enslaved people in their own gardens on the Sea Islands. By […]

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