Beer Bread (Sweet and Cheesy Varieties)

After a week of convalescence, I have a confession to make: I'm a terrible, terrible patient.

When I'm not forgetting to take my medication, I'm misplacing it. When I'm not chafing against the doctors restrictions, I'm neglecting them. I know I should be more careful, pay closer attention and take things slowly. I know the limitations are intended for my good. I know that, in the end, my compromised convalescence hurts only me. But the truth is that recovery is always so terribly inconvenient.

I didn't always feel this way. In fact, when I was little I actually enjoyed being home sick. I suppose I should clarify: it wasn't the being sick part I enjoyed - that made me as miserable as anyone else - I simply relished being home.

Cheesy loaf with all-purpose flour

Growing up in a family of seven people, our house was always busy and bustling. On most days, I wouldn't have traded our full and happy home for anything, but on occasion it was nice to be home alone, just me and my mum - even if that solitude came at the price of a few hours on the sickbed. Liquid Jello was her secret weapon in the fight against sickness, and that, coupled with customary sickbed screenings of The Princess Bride, usually had me feeling better in no time.

I didn't make any liquid Jello this past week, but I did have a different (and somewhat inexplicable) craving - beer bread! I'd made a loaf when we were visiting Matt's parents last month and I guess I'd been subconsciously craving it ever since.

Mixed whole wheat and white cheesy loaf

Unfortunately, there were two strikes against my choice, it being both solid and made with alcohol. I tried to convince Matt that, with 28 teeth still in my mouth, I could easily gum a piece of fresh bread. He wasn't so sure and, in any case, didn't think I should be mixing painkillers with alcohol, even in bread form (he's sensible like that).

Eventually I had to agree, but that didn't mean I was dissuaded. For the next five days, I thought about beer bread. Nonstop.

I thought about beer bread while I sucked down glasses of milk. I thought about beer bread while I gummed bowls of watery applesauce. I thought about beer bread while I spooned down bowls of pudding.

And then, as soon as I got the all-clear from my dentist this week, I made some.

And boy, was it delicious. Definitely just what the doctor ordered.

Chicago Chowdown: Wan Shi Da Bakery, Chinatown

Yep, I'm (figuratively) still in Chicago's Chinatown, doing due diligence on all the wonderful treats and tastes I discovered there, and today's post takes us to the delightful little Wan Shi Da Bakery on S. Wentworth Avenue.

If you read yesterday's post, you'll remember that my sister and I started off our visit with a delicious dim sum lunch at Shui Wah, so you might be forgiven for thinking that that was the end of our Chinatown chowdown. Of course, you'd be completely wrong - for the simple fact that no visit to Chinatown can possibly be considered complete without the purchase of at least one BBQ pork bun.

I've explained my fondness for pork buns in a previous post, so I'll just say that after chasing char siu bao through the streets of London's Chinatown and Chinatown NYC, I wasn't about to let them get away from me in Chicago.

So many pork buns!

If I'm honest, I spend more time thinking about these little golden pillows of sweet-and-savory, doughy perfection than I'd like to admit, so I was hardly going to pass up the opportunity to eat one...or several. In fact, for quality control purposes (of course!), my sister and I actually sampled offerings from two Chicago bakeries - the other being Chiu Quon, also on Wentworth Ave. - but determined that the pork-filled buns and other bakery treats at Wan Shi Da were most deserving of a review.

The Traditional

The bakery itself isn't anything to write home about, but the service is friendly and the treats - oh, the treats! In addition to the usual Chinese pastries, there's a large selection of fancy cakes, most of them brightly colored and covered with all sort of glazed fruits. We didn't try any of these. No, our attention was quite focused, as it should be, on the pork buns.

The Dry

Wan Shi Da is a great place to buy pork buns, not simply because they're plump, fresh, and delicious, or because they cost less than a dollar, but because they offer no less than three different kinds. You've got your traditional pork bun, your pork bun with sweet topping, and your dry pork bun (think very lightly shaved jerky-type meat on top and inside). Of course we had to try one of each.

The Sweet-Topped

The sweet topping reminds me of those almond cookies you sometimes get post-meal at Chinese restaurants, and while it couldn't woo me away from my favorite traditional pork buns, it's good for a change of pace. The dry pork bun was also an interesting and tasty alternative, but I still maintain that the original version, with its juicy filling, tender dough and ever-so-slightly-sweet glaze is the best of all.

In addition to our pork buns, we bought a few sweet pastries to carry home - my sister bought a sesame ball filled with red bean paste and an egg custard tart, while I tried a sponge cake and a custard-filled bun. Of these, I'd have to say that the sponge cake was my favorite - a pleasantly light and airy cake, reminiscent of Angel Food Cake in texture, but with a more substantial butter/egg flavor.

Sponge Cake

All of our selections were delightfully fresh and each one cost only pennies - I think I paid under $3 for four items (all carry-out items are 20% off, for an even sweeter deal!). I even bought a pork bun to take with me on my return trip to Tennessee the next day, and it was still fresh and delicious a day later, if a bit smashed from the journey. Overall, I'd heartily recommend a visit to Wan Shi Da. In addition to bakery items, there's a small cafe attached with 'real' food and on-site seating - and if there food is any bit as good as their baked goods, I think a return trip is in order!

Giordano's: Chicago's Famous Stuffed Pizza

This is quite possibly one of the most long-awaited posts ever to appear on The Traveling Spoon, but for fans of deep dish and enormously cheesy pizzas, it's worth the wait. The pies served up at Giordano's are, without exception, the most gooey, cheesy, saucy, hefty and, well, simply enormous pizzas I've ever seen. I offer this as evidence:

That mass of crust, sauce and molten cheese may have just blown your pizza-loving mind, but before I launch into my review, I have something very important to disclose: I'm not a deep dish pizza girl. I know it's a disgrace to my largely Chicago-based extended family, but I'll take a thin crust over a deep dish any day - and don't even get me started on stuffed pizzas! I love the crispness of a Neapolitan pie, and the bendy, trendy flexibility of a New York slice. I love the little bubbles that erupt from the wafer-thin crusts of wood fired pizza, and think that dough should be more than just a vehicle for sauce, veggies, and meat.

With all that in mind, you're probably wondering why I ever set foot in Giordano's, right? Well, apart from a serious case of 'When in Chicago...,' sometimes even the most devoted thin-crust lover just needs a bit more. And where better to get it than at Chicago's premier stuffed pizza eatery, Giordano's.

Although the restaurant offers other classic staples of Italian fare, the pizza is definitely the main attraction. Unlike some of the other Chicago deep dish hotspots (I won't go into the rivalries here!), Giordano's specializes in stuffed pizza - not stuffed crust, stuffed pizza.

Essentially, each pizza is a layer of buttery crust, suitably weighed down with the toppings of your choice, smothered with masses of molten cheese, topped with another layer of buttery crust and slathered with tangy-and-sweet tomato sauce. With this method, you can easily see why these bad boys are called pies!

Anatomy of a Slice

Butterscotch Bagel Bread Pudding

That's a lot of B's, right? But what a great title for a simply delicious dessert. I mean, when a confection combines butterscotch, bagels, bread, and pudding, what's not to love?

In fact, there are few desserts so wonderfully satisfying as a thick, rich, and solidly sweet bread pudding. Supermodel of the dessert world it isn't, but its indulgently creamy texture and syrupy sweetness belie its rugged and wholesome appearance.  Paired with a drizzle of cream or a few warm spoonfuls of sunny yellow Bird's Custard, this family favorite is as comforting as a warm embrace.

Bread pudding may be the food equivalent of fuzzy slippers (right up there with cookie dough and macaroni and cheese), but it's also a blank canvas. Switch out bread for bagels and raisins for butterscotch chips and you've got a whole new dessert - one that mixes salty and sweet, crisp and custardy.

You may be thinking that bread pudding is traditionally a winter recipe - and you'd be mostly right - but it's also an Eastertime favorite of mine and, given the chilly turn of the weather over the past few days, a welcome addition to my dinner (or breakfast - don't judge!) table. I love traditional versions that slip in generous handfuls of raisins alongside a liberal dusting of cinnamon and nutmeg, but this particular recipe is a new twist on those old favorites.

Bagel pieces replace most of the bread, which gives the pudding a nice crisp top, while cooked butterscotch custard stands in for the more seasonally spiced version, lending this dessert a more intense milky sweetness. It's a great combination to be sure, but the best part of this recipe is the smell during baking. I couldn't believe how rich and warm it was, each breath brimming with the scent of cream, sugar, and vanilla - it rivals Cinnabon in crave-inducing power (and anyone who's ever walked a mall or airport knows that siren song!).

I dare you to make this recipe and not be tempted to devour it all at the first scent of doneness. If by some feat of superhuman strength you manage to resist, the final product is heavenly when eaten warm from the oven, and equally lovely eaten in thick, cold slices. It might be even better eaten straight from the pan...with a spoon...for breakfast. Don't worry, I promise I won't tell.

Easter Brunch: Breakfast Sausage Casserole

When it comes to brunch, this recipe is it for me. I've come across dozens of breakfast casseroles, but none that make me as bright and sunshiny as this one. Our version has been in the family for as long as I can remember - longer, even - and it's marked almost every important family occasion.

Breakfast sausage casserole was the popular choice for childhood breakfasts-in-bed, and it still turns up every Christmas morning. I've carried it to countless potlucks and even ate a small piece on the morning of my wedding! It's also a feature of Easter brunch, not least because it can be prepared and refrigerated ahead of time (this actually improves the flavor) and then just popped straight into the oven for a no-fuss family breakfast.

A wonderful marriage of bread, egg, sausage and cheese, this is real stick to your ribs food. As with most family recipes, I tend to just throw this meal together with little regard for measurements. I also tend to make it a little differently each time - which is why you'll see ranges of some of the ingredients below. In each case, I recommend that you cater to your own tastes - you can adjust the amounts sausage, worcestershire sauce and cheese without materially changing the recipe. In fact, I've shared a more authentic, 'family' version of our recipe, but I typically use a bit less cheese and sausage when making it for just Matt and me. Regardless of whether you're feeding two or two dozen this Easter, this endlessly adaptable casserole is sure to please.

Hot Cross Buns (the real English way!)

There are some things that are just quintessentially Easter. Of course, you've got your chocolate bunnies and a plethora of egg-shaped treats, but for me the holiday isn't complete without an Easter Lamb Cake (a German/Eastern European tradition) or a batch of hot cross buns.

I suppose that's because these treats emphasize the Christian aspect of the holiday (although it's been hotly debated that they have their pagan roots, too) while still allowing me to get my hands dirty in the kitchen and fill my belly with delicious foods.

Hot cross buns hold another special place in my heart - right up there with bangers-and-mash, Cadbury's chocolate, and golden syrup-rich flapjacks - in my treasured food memories of childhood in England. Each spring, I'd look forward to the appearance of the soft, spiced, currant-studded buns, and spend the few weeks of their short season trying to enjoy as many of them as possible.

These days, the buns are sold practically year round, but they weren't always so ubiquitous. In fact, these doughy delights were actually banned by Oliver Cromwell during the Protectorate, when their religious/Catholic associations were considered a threat. I guess that brings a whole new meaning to the phrase 'dangerously good' (and I'll bet you didn't know you'd get a history lesson today)!

In all seriousness, though, the hot cross bun does have a fascinating history (you can read about it in greater detail here), and is surrounded by a whole host of interesting legends (you can read about them in greater detail here). Traditionally, the buns are prepared and eaten on Good Friday, as a celebration of the end of the Lenten season (i.e. "yay we can eat butter and sugar again - lets have some sticky-sweet buns to celebrate") and in preparation for the celebration of Easter (hence the cross). It's said that buns prepared and eaten on Good Friday will never mold, and that such buns, if kept, have all sorts of powers in the home. I'm not sure I'm willing to put these tales to the test, but I am willing to go out on a limb and say that you absolutely must make these buns this Easter.

I haven't been this pleased with a recipe in quite a while - to the extent that I didn't make even a single alteration. Of course, that's also because I spent hours (and I mean hours) searching for the perfect recipe beforehand. There seems to have been a surge in popularity of these treats Stateside in recent years, and while I'm sure that's a good thing, I wanted a version that would replicate, as exactly as possible, the hot cross buns of my British youth.

I pored over dozens of recipes before rejecting them on some grounds or other. Some had no currants, some had no sugar (everyone knows that hot cross buns are sweet, Nigella), and some were just tarted up cinnamon rolls (I'm looking at you, Pioneer Woman).

Let me just clear this up before we proceed: real hot cross buns don't have icing crosses. Ever. I'm not usually one to object to icing, but somehow it seems to go against the wholesome, traditional, and somewhat ascetic nature of these 'treats'. The real method is to use a paste of flour and water, with maybe a bit of sugar added in. That's all. Got it? (Sorry to be so dogmatic, but you don't mess with my hot cross buns - you just don't!).

Proper flour crosses before being baked into goldeny goodness

As you can see, I have high standards when it comes to hot cross buns. The more recipes I perused, the more I despaired of ever finding The One (apparently, I'm not the only one who's had this dilemma) - and then, suddenly, there it was. The perfect recipe for hot cross buns comes courtesy of a Sydney-based food blog called Citrus and Candy. The recipe is given in metric/by weight measurements, which is good news for authenticity and deliciousness, but bad news for the average American cook. I certainly hope you can find a scale and follow along - otherwise, here's a decent-looking recipe in imperial measurements (but be warned: I can't vouch for it's authenticity or deliciousness!).

If you're still reading, I'll assume you've decided to try the metric recipe. Congratulations, your world-of-hot-cross-buns is about to be rocked! This recipe turns out a dozen of the most perfectly spiced, perfectly moist buns, each of them generously studded with soft raisins and topped with a thin, perfectly shaped flour cross.

For those of you inexperienced in baking bread at home, this recipe also serves as a great initiation. There were several points at which I thought things might go wrong (my dough was very moist at first, my cross paste was a little thin, and I had to substitute strawberry-rhubarb jam for the more traditional apricot glaze), but yet the buns turned out absolutely perfect. Perhaps the rumors of divine protection are true, or perhaps it's just a really good recipe. Either way, I hope I've convinced you that you absolutely must make them: these buns really are dangerously good!

Short-Cut (10 minute) Sundried Tomato, Blue Cheese and Garlic Bread

There are few aromas more comforting and richly satisfying than the smell of fresh bread. I've been making my own bread for years, and while I find the all the measuring, mixing, and kneading somewhat therapeutic (especially the kneading!), my favorite part is that moment during baking when the first scent of the finished product begins to escape from the oven.

I love the way it starts out faint and haunting, and then expands to fill the kitchen with its earthy goodness. Soon it's seeping into every crack and corner of the apartment, and suffusing it with a healthy, homey glow. On bread-baking days, Matt says he can smell it from the outdoor staircase, beckoning him home.

Okay, so my love of yeasty goodness may be a little extreme, but I know I'm not entirely alone. I mean, why else would they make bread-scented air freshener! At least I'm not afraid to come by mine via a little old-fashioned elbow grease.

But, lest you think I'm some sort of salt-of-the-earth, back-to-nature, daily bread baker (there's nothing wrong with that, by the way, it's just not me), I'll admit that I don't always take the high road when it comes to homemade bread.  Perhaps the kitchen is cold, or I'm strapped for time, or maybe I'm just really, really hungry. Whatever the reason, there are some days when I just don't feel like waiting three, four or even five hours for a loaf of bread - I'm sure I'm not alone in that, either.

So, for those days, I give you this wonderful, short-cut recipe. The prep takes maybe 10 minutes, which means you can have a loaf of delicious, fragrant, artisan bread in less than half an hour. And the best part? Your nose (and tastebuds!) won't be able to tell the difference.

The combination of tangy sundried tomatoes, crumbled blue cheese, and sautéed garlic is one I heartily endorse (the blue cheese melts away as the bread bakes, leaving pockets of richness, and the garlic and sundried tomatoes capture a little bit of Tuscany - which is always nice on a Tennessee afternoon) but, you could try all sorts of combinations; olives, grated hard cheeses, Italian spices - the possibilities are enormous. What's important is that it's flavorful and fresh - oh yeah, and fragrant, too!

Homemade Artisanal Cheese Crackers

I've been reading food blogs for quite a few years and I've discovered that almost everyone has a 'holy grail' recipe or two. You know, that one elusive food that you're just dying to perfect; the one that sends you back into the kitchen time and time again, searching for the perfect ingredients, in just the right ratio, combined in just the right way to create kitchen alchemy.

Some bloggers have a whole list of 'holy grail' foods - usually topped by French macarons and laminate dough - and while these fancy foods would make The Traveling Spoon's list, they'd be topped by something far more ordinary: homemade Goldfish crackers.

There's just something so wholesome and nostalgic about those cheesy, cheddary little fishes. Devoured by the handful, or eaten patiently one by one, Goldfish crackers always remind me of childhood Sunday school lessons - all Elmer's glue and dixie cups of apple juice.

Matt gets so many compliments on his Goldfish snack containers -
even tough soldiers like Goldfish!

Since Matt and I don't have kids yet, it's hard to come up with excuses to buy Goldfish, which is why I've decided to take matters into my own hands. I've been looking for The Perfect Goldfish Recipe for weeks. I even bought Matt a Goldfish-shaped snack container to take his crackers to work - which is why I'm doubly sad that this recipe is not it.

I made some square ones too - just like gourmet Cheez-Its!

Don't get me wrong, it's a good recipe. It makes delicious, buttery crackers that are rich with the tangy flavor of cheddar, but their open, airy texture and ultra-butteryness makes them more like gourmet Cheez-Its or cheese straws than Goldfish. I guess it doesn't help that mine also look a little bit like sharks! I'm sharing the recipe nonetheless, because these crackers are pretty darn tasty, but you can be sure that the search for the holy grail of Goldfish recipes will continue!

Banana Coconut Pumpkin Bread

So, yesterday was my one year blogging anniversary! I'm ashamed to admit that I didn't even notice until late last night, by which time it was too late to get out the candles or whip up a cake. Instead, we'll have to celebrate a day late - and with a warm, tender loaf of quick bread in place of white cake and buttercream.

That may seem like a bit of an unfair trade, but this isn't any ordinary quick bread. It's full of wholesome ingredients that manage to make it comforting (that's the pumpkin and banana talking) and exciting (that tropical coconut, again) at the same time.

Look at that gorgeous, crunchy topping

There's a minimum of added sugar which means the natural flavors of the pumpkin, coconut, and banana can speak for themselves. If that sounds like an unusual combo to you, I'd urge you to give the recipe a try. It's more sophisticated than your average banana bread and a little sweeter than a classic pumpkin loaf. As with my Chicken Crispers, the coconut is the secret ingredient, lending enough tropical flavor to brighten any wintry day, and elevating a simple quick bread to almost celebratory fare.

How to Host an Olive Oil Tasting...

Yep. You read it right. This isn't about wine, or cheese, or even chocolate - this is about olive oil. Perhaps you've always loved the idea of a tasting party, but find yourself intimidated by wine or cheese? Or maybe you've been there, done that and are looking for a new edible adventure? We'll, get yourself a loaf of fresh bread and a few bottles of good olive and have yourself a party!

Olive oil has played an important role in food production for thousands of years, but though it may be an ancient ingredient, it's no longer a specialty one: you can find it in almost any kitchen, and anyone who's watched the Food Network a few times can tell you the difference between 'pure' oil and 'extra virgin' (if you're not sure, you can brush up here). Still, it might surprise you to learn that olive oil isn't just for cooking - it even has its own tasting culture! Oils from different sources have different flavors, which are compared and appreciated much like cheese or wine (for a detailed look at the tasting process, go here - ours won't be quite so rigorous!)

Oils are often described as 'fruity' or 'peppery,' some are sweet, white others are spicy.  Extra virgin oil should have a strong flavor, while blended or refined oils may be bland or even almost flavorless. It's a myth that the depth of color corresponds to a depth of flavor. That being said, oils can be almost any shade from pale straw yellow to bottle (or olive!) green, and they will lose flavor the longer they're kept, even if the color doesn't change. For dipping, you should buy the freshest oils you can find - and stick to cold pressed extra virgin.

So what do you need to host a tasting party? Well your spread can be as simple or elaborate as you like, but here are the basics:

(Eggnog) Waffle Bread Pudding

Remember the Eggnog Waffle French Toast I shared last week? Well, it has quickly jumped to the #1 most-viewed spot on this blog! I knew that I had something special the moment I tasted those french-toasted eggnog-drenched waffles, but I could never have guessed that a meal made out of breakfast leftovers would garner so much attention.

In my opinion a splash of eggnog makes anything delicious, but I'm aware that not everyone agrees. So, for those of you who are a little less than enthusiastic about downing a glass of heavy-cream-and-barely-cooked-egg, here's another waffle transformation. This time, my favorite breakfast treat is getting the bread pudding treatment - and if you thought the French Toast waffles were good, you have to try these!

Eggnog Waffle French Toast

With a title like that, I'll bet many of you are scratching your heads. Is it a waffle? Is it French Toast? Is it a deliciously creamy holiday beverage?

Well, let me tell you, it's a little bit of all of those things, but what it really is is 100% deliciousness! And the best part? Eggnog Waffle French Toast lets you have all the holiday yumminess of eggnog for breakfast - with a fraction of the guilt!

A few weekends ago, Matt made a jumbo batch of waffles. This was an act of love since a) he doesn't really like waffles and b) he made a lot of them. So many, in fact, that we ended up with a freezer full. I kept forgetting about them until they literally jumped out at me the other day. I took that as a sign (a sign that we need to empty our freezer!) and began to rack my brain for other ways to serve them - and just like that, the idea for Waffle French Toast was born.

Matt is a pancake guy, but I've always preferred waffles because their unique shape gives them optimum syrup-to-surface ratio. Unfortunately, they can sometimes be a little bland. Add in the flavor of french toast, though, and you've got the perfect breakfast: lots of syrup, lots of flavor, and even a bit of protein (from the egg) thrown in.

They're also a great blank canvas - which is where the eggnog comes in. I had originally planned to make them with milk, but since Matt came home with a surprise carton of eggnog this week, I just couldn't resist. I amped up the festive flavor with an extra pinch of nutmeg and enjoyed an awesome seasonal breakfast treat. Served with a dusting of powdered sugar and a drizzle of eggnog on top, they became an indulgence. Of course, you can swap the eggnog for milk and add any seasonings or flavors you like - the world is your waffle-shaped, french toast-flavored oyster!

Pumpkin Cornbread

Okay, so I'm interrupting my little 'festival of leftover ham' to share this recipe for Pumpkin Cornbread because a) it's tasty and b) I think it would make a great Thanksgiving side dish for those of you who are still planning your menu or looking for a few ideas to fill the last few inches of your Thanksgiving table.

I know we're all a little too busy for novel-length blog posts this week, but it goes against the grain to share a recipe without at least a little bit of a backstory, so I'll give us all something to be thankful for and promise to keep it brief!

My sister, Rebecca, is a great cook - probably one of the best 'natural cooks' I know. By that I mean that she can take almost any combination of ingredients and turn them into something that's not only edible, but actually nourishing and delicious. When we were growing up, we used to split kitchen duties - I was always the baker and she was the cook. In the years since, I've managed to hold my own in the kitchen, but I still defer to my sister's expertise whenever the family gets together in front of the stove.

All this is to say that when Rebecca recommends a recipe, I pay attention, and when she recommended this pumpkin cornbread (from Tracy at Sugarcrafter), I couldn't wait to try it out. Fresh from our visit to Hilton Head Island's ROASTFISH & CORNBREAD, with its signature sweet potato cornbread, this recipe just begged to be made.

A church potluck gave me the perfect excuse to give it a try, and since I had a lot of mouths to feed and am rarely able to resist the urge to innovate, I actually ended up making three different batches of pumpkin cornbread; the first was faithful to Tracy's recipe, the second was based on an Allrecipes version, and the third was a bit of improvisation, based on Matt's feedback from the first two batches. While Matt preferred my sweeter, denser, brown-sugar-topped version (inspired by Chef David's moist and tender, sweet potato-based bread), Tracy's recipe won the popular vote, so that's the version I'm sharing. I guess that just proves I should have trusted my sister (and Tracy!) after all!

Have Sweet Tooth, Will Travel : A Few of My Favorite Sweet Spots from Around the World

After sharing Lonely Planet's favorite dessert destinations with all of you last week, I got all inspired to create a list of my own. As you all know, one of my favorite things about travel is the opportunity it affords to try new foods  - and these foods always seem more memorable if they come with a hefty dose of sugar! Here are a few of my favorites from the past few years:*
*This list is by no means exhaustive, but it is delicious!

1) Flapjacks, Tom's Cakes, Cambridge, United Kingdom
In addition to being a the creator of traditional pastries and intriguing cakes (like their Lemon and Elderflower loaf), Tom's is the official purveyor of the world's most excellent English flapjacks (okay, official = in my opinion). I discovered Tom's while visiting my brother at university and have made countless pilgrimages since that inaugural visit. Thanks to my wonderful brother, Tom's flapjacks have made regular appearances amongst my Christmas presents for the past few years. Sadly, I'm not sure how I'll get my fix, now that his PhD is over!

2) Tarta de Santiago, Santiago de Compostella, Spain
The Galician city of Santiago is probably better known for the 700 km walk many people take to get there, but it should be famous for this fantastic dessert. Adorned with the symbolic Cross of St. James, this pastry is beloved of pilgrims, tourists and locals alike. It's light, sweet, and heavily flavored with almonds, which, in my opinion, makes it just about perfect.

3) Cookies, Levain Bakery, Upper West Side, New York City, NY
When I first tasted Levain's Chocolate Chip Walnut Cookie, I was pretty convinced that it was the best cookie ever...and it was, for about the five minutes that passed until I tasted their Dark Chocolate Peanut Butter Chip Cookie. In any case, Levain makes some of the best cookies ever - even in the face of tremendous popularity and hype. And that's pretty impressive. Almost as impressive as the gargantuan, behemoth, 6-ounce cookies they serve.

Wildflour Bakery, Saluda, NC

As if strolling through streets full of apples wasn't enough foodie delight for one weekend, I also made time to visit a bakery on my recent trip to North Carolina. The Wildflour Bakery - isn't that a great name? - began as a part-time, bread-baking venture in 1981. Now there's a bricks-and-mortar location in the quaint little town of Saluda, NC, just miles from my in-law's cabin, that produces fresh loaves, cookies, pastries and some truly delicious 'stickie buns.'