Here, the blogs you should be reading right now with recipes and tips from their creators.
The Blog: Yossy Arefi is a Brooklyn-based photographer and baker who photographs the sweets on her blog, Apartment 2B Baking Co., almost exclusively with film.
How do you like to incorporate your Iranian heritage into your baking? In my experience Iranians aren't big on baked goods, but growing up in my house there was always a huge fruit bowl or dates or a bit of saffron candy to eat with tea for dessert. That's not to say I didn't have any buttercream–coated troll doll–themed birthday cakes or homemade cookies, because I definitely had those things too. When I want to incorporate Iranian ingredients into my baking, I look toward the flavors of honey, saffron, rose, yogurt, fruit and nuts. My Lebni Tart with Persimmon and Pomegranate is a favorite and my Apricot and Berry Galettes with Saffron were also a big hit. I try to sneak quince into as many desserts as possible in the fall and winter, like in my Quince Custard Cake; and last spring I used rose water to subtly flavor a garnish for Rhubarb Sorbet that was unexpected and delicious. There are also a few traditional cookies made with chickpea and rice flours that I have been meaning to explore. Maybe this will be the year I finally do it.