All the lovin'
'"Rose water pairs really well with a Middle Eastern flavor palette, and I was in the mood for dessert,” says Tess Panzer, Chef and author of Fakingitinthekitchen. Tess used her favorite H2rOse flavor in berry to make a syrup infused with cardamom. She loves to serve it over coconut milk ice cream topped with pistachio brittle. '
"Truth be told, I'm not a cookie person. The sight of a chocolate chip cookie hasn't ever done anything for me. But this afternoon, I thought I'd try my hand at some vegan cookies, and see how I felt about it."
'"This holiday season, make room in your routine for a big pot of sweet potatoes, carrots, and parsnips, spiced with mellow curry and made silken and smooth by a generous spoonful of earthy, creamy peanut butter. Meat eaters won't miss a thing."
'Dessert, when it arrives, is a homey buttered bread pudding drizzled with a caramel sauce that tastes just the way it should -- of butter and caramel instead of something from a squeeze bottle. Pastry chef Tess Panzer was a home baker until she walked in one day to ask for a job at the precise moment that Gold needed someone. This month's dessert menu includes a light-as-air lemon pudding cake crowned with meringue and sweetened with thyme honey. She's doing a 2-inch-high pain perdu (French toast) with barhi dates tucked inside, cloaked in a ginger custard.' - Irene Virbila