Ravo
This creamy semolina pudding, traditional to Parsi cuisine, gets its velvety texture from gentle, constant stirring and a careful eye on the heat; it should bubble when cooking over high heat but not come to a full boil. Sweetened condensed milk—writer Sabrina Medora’s grandmother’s riff—and a simple whole milk–and–egg mixture thicken the pudding and add a creamy, sweet flavor.
Café de Olla Alegría
Amaranth is a powerhouse of nutrition and flavor: It is a complete protein, meaning it contains all nine essential amino acids.This take on alegría, a traditional Mexican candy made from puffed amaranth seeds, features the flavors of café de olla, a Mexican style of coffee brewed with cinnamon and orange peel and sweetened with piloncillo, a raw brown sugar with rich molasses flavor. Here, maple syrup and granulated sugar stand in for piloncillo, adding a rich chewiness. The pan is hot enough to pop the amaranth when a few drops of water evaporate on contact.
Coconut Macaroon Brownies
Super-rich, fudgy brownies meet chewy, sweet macaroons in this gorgeous mash-up of two crowd-pleasing desserts. Using coconut flour instead of wheat flour, Jake Cohen created a brownie with a consistency that’s simultaneously tender and dense, while also keeping the brownies gluten-free and kosher for Passover. Then, in an homage to the canned Manischewitz macaroons he grew up eating at his own family’s Passover Seder, Cohen tops the coconut flour brownies with a layer of well-salted coconut macaroon to yield an eye-catching hybrid dessert that’s the best of all worlds: chewy, crunchy, and not too sweet. A cup of coconut oil may be used in place of butter, if you'd like to make the dessert pareve.
Guyanese Gojas (Fried Coconut Turnovers)
Fried sweets prepared and shared with loved ones are a mainstay of Phagwah, or Holi, a holiday celebrated by many in the South Asian diaspora each spring. Alica Ramkirpal-Senhouse, founder of the blog Alica’s Pepperpot, learned to make these Indo-Caribbean coconut-stuffed fried handpies from her grandmother, Shelia. Freshly grated nutmeg and ginger are essential ingredients for the warmly spiced coconut filling. Serve them piping hot, soon after frying, for the best texture.
Meet the Whozeewhatzit, the First New Whatchamacallit Bar in a Decade
The funny name beat out thousands of name suggestions in a competition last year.
Biscoff Banana Pudding
The subtle spice of Biscoff cookies helps to balance the sweetness of each decadent layer of creamy custard and fresh bananas in this tall and impressive banana pudding for a crowd. It's inspired by one made by 2019 F&W Best New Chef Kwame Onwuachi's aunt Yolanda, of Beaumont, Texas, which he tasted on a recent trip to connect with his roots in Louisiana and Texas.
