Pastry chef Fany Gerson’s book on Mexican desserts and sweets called “My Sweet Mexico” covers sweet tamales, peanut marzipan, cajeta and more.  Saving recipes from hundreds to thousands of yeas old, via The Atlantic.

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Acorns are all around us.  Use your foraging skills and make some acorn flour, but learn how to remove the bitter tannins found in the nut, via The Atlantic.

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