This nibble consists of chili scented crispy kale plus bite-size pieces of pumpkin-sunflower seed granola; the pairing is an usual and addictive salty-sweet combo. Louis says the inspiration initially came from the Marcona almonds served at many tapas restaurants in Spain. The dish evolved to include local oats and kale; turning the oats and seeds into chunk-style granola, with a side of fried kale, gave a new England twist to the crunch offered by those almonds.
Alberto Guadagnini has been making this easy, rich no-bake cheesecake for years. In Italy, they call regular cream cheese “Philadelphia” cheese.
Snickerdoodles are an all-American cookie, a childhood favorite that inspired Joe. “My mom had made them with shortening, white sugar and cinnamon, and I loved them, but the first time I tried them with this particular combination, I was hooked,” he writes on his blog at joeyonan.com. “Cardamom has that haunting, mysterious flavor that makes it one of my favorite spices, and using it brought these squarely into adulthood.”