“Being a travelling monk in sixteenth-century Sicily couldn’t have been easy. During Lent, the season of austerity preceding Easter, monks were expected to hike on foot day after day for forty days, ministering to the faithful across the land. Although they were able to stop at monasteries for sustenance, eating meat was prohibited…”

“There’s an excellent Sicilian pasticceria in my neighborhood in Brooklyn called Monteleone, owned by a man who was born and raised in Sicily. His pastries taste as authentic as any you’ll find in Sicily and, lucky for all of us, he makes cuccidati year-round, not just at Christmas time. (That’s when he makes a larger, ring-shaped version called buccellati, or bracelets.)…”

“We really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss…

Fellow members of the chili crisp fan club will revel in these umami-packed cookies where sweet and savory battle deliciously for attention. These are gooey, mottled with melty pools of dark chocolate, and wrinkled with crunchy golden ridges. Brown butter makes them toasty, nutty, and extra chewy…