Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago’s Boka makes a brilliant olive oil cake that’s tender, moist and delicately flavored with fresh thyme. She tops it with lush figs tossed with sugar, black pepper and more thyme; as the fruit sits in the sugar, its juices thicken to form a luscious syrup.
Published
September 2008
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