Sesame Brittle from Bethlehem

George Hazboun also known as 'George the Egyptian ' has been known for his profession of making sweets in the city of Bethlehem tirelessly for the past 25 years. Let's take a look at how he makes his semsmeyye or sesame brittle, the Middle Eastern way. Continue reading

A Traditional Fruit Cake Recipe from Brittany

In France, the word cake (pronounced like in English) designates fruit cakes, that is, cake made with dried or candied fruits, usually presented in a simple, rectangular shape. Here is a simpler yet homey, filling fruit cake recipe which is especially well-adapted to the beloved blé noir ('bleh nwhar'; buckwheat) of Brittany. Continue reading

Matcha Latte Recipe

Matcha (抹茶 maccha) is Japanese stone-ground green tea powder, and it is rich in antioxidants! Matcha is the type of tea used in formal Japanese tea ceremonies. Because of its powder form, matcha can be easily added to baked goods and drinks. Here is a quick and easy recipe for hot matcha latte, which is perfect to sip on a cold winter day! Continue reading

Stollen: A holiday sweet from Germany

Stollen is the Christmas treat with probably the longest tradition in Germany, dating back to 1329. While there are numerous recipes for Stollen across the country's regions, the most famous Stollen comes from Sachsen (Saxony). One such recipe is for the Dresden Stollen, which is baked with marzipan, almonds and raisins. Continue reading

‘Tis Not Christmas Without Torrone

Torrone, the most popular Italian nougat candy, which, together with pandoro and panettone, has become a symbol of an Italian Christmas, is made of honey, sugar and egg white, with toasted almonds or other nuts, covered in edible rice paper and usually shaped into either a rectangular tablet or a round cake. Get the recipe. Continue reading

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