Like we really expanded as an organization after we made those choices.

Whether they’re a grab-and-go breakfast or an afternoon treat, these giant, sugar-topped muffins are as versatile as they are crowd-pleasing.. Cedric Angeles Cedric Angeles.Gavin Kaysen, Chef/Owner, Spoon and Stable and Bellecour.

"Lightly poached and served with foie gras and.Cynthia Wong, Executive Pastry Chef, Butcher & Bee.tartlets, filled with a layer of rhubarb jam on the bottom, then filled with.

vanilla custard., and bruleed on top.

I love rhubarb sorbet so much!

I love being able to just barely cook the rhubarb to maintain a very fresh, bright flavor, or choosing to cook it further for a rounded, jammy taste.The cheese blend, which is not a traditional addition to butter chicken, imparts a gooeyness to the calzone that makes it impossible to stop eating.

The calzone is baked off and then lacquered with a hefty amount of ghee and Maldon salt — which gives the crust a luxurious edge.. Shah and Yamada went through several iterations of dough before landing on their recipe, which is a bit wetter than most naan doughs.However, this recipe is just as comforting baked in a crust crafted from store-bought pizza dough.

Just make sure to brush the cooked calzone with plenty of melty ghee and sprinkle on a flourish of Maldon salt — it'll make you wonder why butter chicken calzones aren't on every menu.. Get the Recipe: Butter Chicken CalzoneYou scroll Instagram and see the same foods over and over again.. Birria tacos.Quesadilla "hacks."