The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too.
Chef Ludo Lefebvre adores radishes, and he’s always looking for new ways to feature them. Here, he turns them into a colorful, spicy salad, served on top of a divine custard that’s really a savory panna cotta.
Kathleen Callahan started her career studying marine biology, then segued into cooking fish in restaurants. Her latest move was to the pastry kitchen; she decided it would be much more pleasant to “smell like vanilla at the end of my shift.” Today she makes delicious desserts like this frozen pie topped with slow-simmered cranberries.