Chef Freja Kanelbulle grew up in Sweden where fika is not optional — it is a daily practice, a social contract, and a reason to stop whatever you are doing and sit down with someone. At the center of that practice is almost always a pastry: a kanelbulle dusted with pearl sugar, a cardamom bun […]

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Chef Mariela Cucurucho grew up in Cuba where dessert was made from what was available and made well regardless — coconut fudge wrapped in palm leaves, flan unmolded carefully onto a plate, guava paste sliced and served with white cheese as naturally as anything else on the table. These were not recipes that required special […]

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