This Week on One Woman Kitchen: Ruth Reichl

1 May

94572135_2841260125928133_63092060260925440_nI am thrilled to have Ruth Reichl as this week’s guest on One Woman Kitchen. Ruth agreed to be our first “remote” guest to talk about her remarkable career, her books, her beginnings as a cook in a Berkeley collective in the 1970’s, her days as a food writer, restaurant critic and editor-in-chief of Gourmet magazine — and all from her desk at home. There are few people in the food world who have been game-changers in the way that Ruth has. She is a thought-leader and food advocate, but ultimately she is a storyteller who cares as deeply about the people who grow our food as the people who cook it. Currently Ruth is involved in an important new project documenting the changing nature of our food supply during this challenging time. Why not listen as you cook one of Ruth’s recipes? She has so many to choose from. No matter, you won’t want to miss this most inspiring story

Ruth is so open and generous and would be happy for you to find her on Instagram (@ruth.reichl) and on Twitter (@ruthreichl). Her cookbooks and memoirs are also a source of great inspiration these days.

Below is Ruth’s legacy recipe, Pork and Tomatillo Stew


2 pounds pork shoulder, butt, or loin
1 pound tomatillos
1 pound Roma tomatoes (coarsely chopped)
1 bottle dark beer
6–8 juice oranges (to make 1½ cups of fresh juice)
1 bunch cilantro (chopped)
2 jalapeños (minced)
1 lime

1 head garlic
vegetable oil
2 large onions (chopped)
1 can black beans
white rice
sour cream

Serves 6

Begin by cutting the pork shoulder, butt, or loin into 2-inch cubes. Sprinkle them with salt.

Remove the husks from the tomatillos, wash the sticky surface off, and quarter them. Put them into a pot with the tomatoes, the dark beer, and 1½ cups of fresh orange juice. Let that stew for half an hour or so, until everything has become tender.

Brown the pork in a casserole, along with 8 to 10 whole cloves of peeled garlic, in a few tablespoons of grapeseed or canola oil. You’ll probably need to do this in batches, removing the pork as it browns.

Put the onions into the now empty casserole, along with the cilantro and jalapeños. Add salt and pepper to taste, and be sure to scrape the bottom, stirring in the delicious brown bits.

When the onions are translucent (about 10 minutes), put the tomatillo mixture along with the pork and garlic back into the casserole, turn the heat to low, partially cover, and cook very slowly for about 2 hours.

Squish the garlic cloves into the stew with the back of a spoon, add a cup or so of cooked black beans (or a can of drained beans), and cook for 10 more minutes.

Serve over white rice.

Stir the juice of a lime into a cup of sour cream and serve as a garnish.


Books to Love: HUMMUS (Magica, 2019)

29 Mar

It’s been hard to focus.  Yet the spaciousness created during this unprecedented time allows us to control, analyze, and make adjustments to the rhythm and meaning of our days. It took me a week to calm down enough to welcome time for reading.   And what did I read? HUMMUS, written by three colleagues: Dan Alexander, Orly Peli-Bronshtein Ariel Rosenthal. What might have begun as a cookbook project morphed into a triumphant work of non-fiction, with the Biblical chickpea, as its protagonist.  But there are as many important characters in this enormous undertaking as there are characters in a Dostoevsky novel. While HUMMUS may sound like the title of a recipe, here it summons a way of life whose subtitle tells a bigger story: “on the hummus route: a journey between cities, people, and dreams.”

So here we go!  During this time of isolation and seclusion, we can take our imaginations on a trip and follow the borderless migration of a legume worshipped by cooks and poets alike.  To tell the story of the chickpea is to sing the story of mankind – with all its joys and hardships. From Cairo to Damascus, Gaza, Jaffa, Tel Aviv, Jerusalem, Nazareth, Acre, and Beirut, the chickpea has no country of its own – the very point the authors long to make.  It makes its home everywhere.

And so the book opens with an introduction by Dan Alexander…”a Palestinian, a Lebanese, and an Israeli walk into a bar…”  Not a joke exactly, but the first step of the journey that takes the reader back into history, to biblical roots, and agricultural routes (including a recipe that’s 1000 years old) – to the childhood memories of celebrated cooks (Claudia Roden), of superstar chefs (Sami Tamimi, Ariel Rosenthal), and of the men and women in both exotic and humble climes, who unabashedly, and unknowingly, share a common love.  While the authors explore nine locales or “hummus hubs” in the Middle East, there are no doubt hundreds of cities elsewhere in the world that could be added to their colorful, hand-drawn map. But the book is already 400 pages, and thousands of miles, long.

It is truly a cookbook as there are seventy mouthwatering recipes to enjoy (from Egyptian koshary, to Palestinian hummus with hot peppers, to hummus with buttered lamb from Aleppo). But it is also an art book, directed by Dan Alexander, one of the world’s most accomplished graphic designers with gorgeous images and personal stories of more than thirty contributors. Most of all, HUMMUS allows us to become vicarious travelers,  inspired cooks, and citizens of a larger community, one chickpea, and one page, at a time.

One Woman Kitchen: Allison Kave of Butter and Scotch – Queen of Baked Goods and Booze

3 Aug

67401798_2489937457736067_5220001117236101120_nAllison Kave is this week’s awesome guest on “One Woman Kitchen.” The co-owner of the trendy “Butter & Scotch” in Brooklyn, where cakes and cocktails happily coalesce, she is the author of “First Prize Pies” and co-author of the “Butter & Scotch Cookbook.” Once upon a time Allison may have been a successful gallerist and art historian, but now she’s happier than ever as social activist, community-builder, brilliant conversationalist, and hipster restaurateur. Get ready for the world’s best pie crust recipe and a kitchen tip of my own.

Listen here and subscribe!

Enter My One Woman Kitchen With This Week’s Guest Anita Lo

27 Jun

65157727_2228864083834410_1513340694637314048_nChef Anita Lo has been a beacon of mastery and modesty since I’ve known her. She is an extraordinary role model to so many in the food world. Whereas Anita’s beautiful Michelin-starred restaurant Annisa is greatly missed, we now get to marvel at Anita’s evolutionary tale — as author, mentor, and trailblazer of culinary travel adventures. She has so much to share and we have so much to learn from her. Hope you enjoy our conversation.

Be sure to subscribe to the podcast and follow me on Instagram @RozanneGold!

One Woman Kitchen: Naz Riahi, Founder & Creator of Bitten

6 Jun


I’m thrilled to share this interview with Naz Riahi: Writer, creative director, experience designer, and curator of the brilliant annual food and innovation event series “Bitten. ”  An indomitable spirit, Naz is the author of the upcoming memoir “Bad at Love” (2020), and considered one of the food world’s great connectors. She is very proud of her Iranian roots, food and all, and I learned a lot from her about all of it — including tadig.  Tune in to this week’s One Woman Kitchen. You won’t want to miss her story. Enjoy listening and be sure to subscribe.

My New Podcast: One Woman Kitchen

30 Apr


I’m very excited to share this news! Tomorrow, MouthMedia Network will launch my new podcast “ONE WOMAN KITCHEN” on iTunes, Spotify, and everywhere else you listen to your favorite podcasts. Honored to have such a stellar line-up of guests, including food writer Priya Krishna, L’Artusi pastry chef Jessica Craig, Sofreh restaurateur, Nasim Alikhani and many more. Listen to the remarkable stories of women from all generations who have carved their way into the culinary landscape as innovators and visionaries. Join us! You can subscribe at


For immediate release:                                                                               May 1, 2019


 MouthMedia Network launches new podcast celebrating rising star women in the culinary world

(New York, NY)  Adding to an impressive portfolio of industry-leading podcasts, , MouthMedia Network is thrilled to announce the launch of ONE WOMAN KITCHEN, dedicated to “giving voice” to rising star women in the culinary world.  This inclusive, intergenerational podcast also features the remarkable women who paved the way for them, at a time when women chefs, food writers, innovators and entrepreneurs were anathema in professional kitchens and the food industry in general.

The host and creator of this podcast, in conjunction with the executive producers of MouthMedia Network, is Rozanne Gold, a “living legend,” “the food expert’s expert,” and recently named “one of the most important modern innovators in the food world,” by Julia Child’s biographer, Bob Spitz.  An early influencer on the culinary scene at the age of 23, she was first chef to New York Mayor Ed Koch, and went on to become consulting chef to the Rainbow Room and Windows on the World, two of the country’s largest-grossing and most magical restaurants. A four-time winner of the James Beard Award, the author of thirteen acclaimed cookbooks, and a respected journalist, she is responsible for some of the country’s most enduring food trends – from “cocktails & little meals,” to three-ingredient recipes (she is known as the “mother of minimalism”), Hudson River cuisine, Med-Rim cuisine, and “The Greatest Bar on Earth.” A philanthropist and social activist, Rozanne created a pop-up kitchen in Brooklyn to prepare 185,000 meals for those in need after Hurricane Sandy, purchased Gourmet Magazine’s Library and donated it to New York University, and firmly maintains her prominent role as mentor to many in the food world. She has won numerous accolades for her broadcasts, as guest host for Martha Stewart on Sirius, Joan Hamburg on WOR, and as a guest on WNYC for which she received her fourth James Beard Award.

Gold’s guests are a diverse group of outstanding women – Priya Krishna (food writer/New York Times and the New Yorker), Nasim Alikhani (restaurant owner and chef of Sofreh), and Jessica Craig (Michelin-star pastry chef at L’Artusi) – representing all sectors of the food world, all ages, backgrounds, and experience. Their stories, revealing grit and glamour, success and failure, are inspirational. As are their answers to Rozanne’s final question, “What does ‘one woman kitchen’ mean to you?” The show’s title is a metaphor for what it means to be a woman in today’s food world – each carving out a place in unique and special ways.

MouthMedia Network’s CEO Rob Sanchez says “Having Rozanne Gold join is a monumental step for MouthMedia Network as we launch the first of several shows focused on the importance of good and the rapidly changing food industry. We are excited to have such a powerful leader and visionary with us as we embark on this new journey.”

The podcast airs weekly, beginning May 1 and can be found on iTunes, Stitcher, and Spotify.

It joins MouthMedia Network other  leading shows including AMERICAN FASHION PODCAST, ENTREPRENISTA, and BEAUTY IS YOUR BUSINESS .

ONE WOMAN KITCHEN with Rozanne Gold plans broad outreach to all women in the industry and to other women’s organizations.  The podcast also features men in the food world who have supported the great accomplishments of their female colleagues.

About MouthMedia Network

MouthMedia Network fosters great conversations about business, innovation, careers, and leading a balanced life through their podcasts and live events. MouthMedia Network develops podcasts that enable business development, connect audiences, inspire actions, and expand brands, They also work directly with major corporations on internal communication tools, developing podcasts that achieve human resource, training and motivational goals.

This Week: The New School Food Writing Forum

2 Apr

For anyone obsessed with food, food writing, cookbooks, and restaurant criticism, I hope you will consider attending this upcoming two-day Food Writing Forum at The New School.  Below are some of the incredible sessions and speakers. I hope to see you there! Tickets can be purchased here:

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Food Writing Forum: Opportunities and Challenges in a Digital Age

The food writing craft is in transition from the traditional world of magazines, newspapers, and cookbooks in print, to the digital world of food blogs, digital books, websites, online restaurant reviewing, memoirs, recipes, food photography and the influence of social networks. If observers and technologists are to be believed, many more changes are soon to come. Top food writers will examine the positive and negative food writing trends in the digital age.

FRIDAY, April 5th

Social Media and Online Media

Fabio Parasecoli, Scott Barton, Aaron Hutcherson, Rosie Nelson, Marion Nestle, Stephen Schmidt

How to Write a Cookbook Florence Fabricant, Rozanne Gold, Dorie Greenspan, June Hersh, Priya Krishna, Pino Luongo, Julia Turshen

Blogs and Websites: Framing and Maintaining Purpose

Anne Mendelson, Ken Albala, Dave Cook, Deb Perelman, Joanna Sciarrino


Newspaper and Magazines in the Digital Age

Ariel Lauren Wilson, Andy Baraghani, Kate Cox, Erica Marcus, Emily Weinstein, Gabriella Gershenson

Today’s Cookbook Publishing Process: Digital Brass Tacks and Editorial Skills Anne Mendelson, Sara Eagle, Suzanne Fass, Rux Martin, Michael Szczerban

Restaurant Criticism in a New Age Andrew Friedman, Hannah Goldfield, Adam Platt, Hanna Raskin, Chris Stang

Whose Recipe Is It? Intellectual Property & Provenance

Cathy Kaufman,Rozanne Gold, Sara Moulton, Peter E. Nussbaum, Kara Rota, Tanya Steel

5:00pm-6:00 pm

SATURDAY, April 6th

Food Memoir and Biography (Cara De Silva, Elissa Altman, Mark Federman, Madhur Jaffrey, Anne Mendelson, Laura Shapiro)

Cultivating Diversity on Pages and Screens (Scott Barton, Daniela Galarza, Von Diaz, Peter J. Kim, Eric Kim, Korsha Wilson)


What Do Book Publishers Want? (Cathy K. Kaufman, Ken Albala, Andrew Friedman, Bruce Kraig, Andrew F. Smith)

Women’s Words and Words About Women (Bettina Makalintal, Ramin Ghanesram, Sarah Khan, Elle Simone Scott)


The Dark Side of the Internet (Cara De Silva, Rebecca Federman, Stephen Schmidt, Andrew Smith, Lauren Swann)

Behind the Bite: The Art of Good Food Photography (Allie Wist, Victoria Granof, Justin Walker, Jamie Tiampo, Maggie Ruggiero)


A Few Upcoming Poetry Events

27 Nov

Hello All!

It’s been some time since my last post and I will soon be sharing some updates with you. I hope you had a wonderful Thanksgiving and want to share a few upcoming events that I’ve been curating/producing. I hope to see you there!

There are a few spaces left at the beautiful Garrison Institute Nov. 30-Dec. 2nd to study and workshop with celebrated writers and teachers — Robert Polito and Adam Fitzgerald.  Fabulous food and a Saturday night performance by superstar composer/poet/songstress Meredith Monk.  A few scholarships are still available.  You won’t want to miss “Along the Margins of Voice: Writing, Reading & Performance in the 21st Century.” See you there! (  Tel: 845-424-4800 



Winter Soulstice

Join us at this wonderful celebrationg with poet & performance artist Annie Finch + Urban Word NYC Mentors & Youth Poets with Shanelle Gabriel/original music by Matthew Harris

Celebrate the turning of the year with an earth-centered performance of “Winter Solstice Dreams,” spiraling together Solstice ceremony, goddess mythology, and poetic incantation. NYC Youth Poet Laureate Ambassadors kick off the evening with a prologue of “spoken word’ soul and sparkle. Renowned poet Annie Finch performs the fertile gifts of darkness and the cauldron of light in a theatrical staging of pageantry, music, song and ritual.

Annie Finch is an award-winning poet, writer, translator, verse playwright, critic, editor, and a performer of poetry and ritual. She holds a Ph.D from Stanford University, is an initiated Green Witch in the Dianic Tradition, and descends from witches imprisoned in the Salem Witch Hunts. Annie’s twenty books include Calendars, Eve, Among the Goddesses, A Poet’s Craft, and Spells: New and Selected Poems.

Urban Word NYC is a nationally acclaimed literary arts organization that champions the voices of New York City youth, providing critical literacy, college preparation, and performance opportunities.

Conceived and curated by writer/producer Rozanne Gold. Directed by Vera Beren. Introduction by singer & poet Shanelle Gabriel, program director of Urban Word NYC.

Register here and enter code ONLYLOVE upon checkout for $5 off:


Restaurants to Watch: Burger & Lobster and Tramonti Pizzeria

29 Jul

tamontiHere they are: Two New York dining spots heralding three of America’s most-revered things to eat: Burgers, lobster, pizza. As someone aching for simpler food these days, I find the casual, straightforward, ingredient-driven approach to the British-born Burger & Lobster, and the decidedly southern Italian Tramonti, refreshingly satisfying. Many thanks to food trends guru Michael Whiteman — a most affable dining companion and critic.

Burger & Lobster

London’s fabulously successful Burger & Lobster chain has just opened its second New York location, this time adjacent to Times Square. As you might surmise from its name, this restaurant venture is built are just two types of food: live lobsters of varying size, lobster rolls, and a roster of inventive hamburgers … with varying combinations of the two.

The basic deal is for $20 you can get a one-pound Canadian lobster, or a 10-oz hamburger with bacon, cheese and onions, or a lobster roll, all with excellent skinny fries and salad. At the other extreme, you might select a 14.5-pound lobster from one of numerous tanks right at the restaurant’s entrance; it is large enough to walk on a leash, costs $377, and comes with unlimited fries and salad. Their top-of-the-line $33 London Burger is topped with freshly-steamed lobster meat and truffle mayonnaise. Lobsters are expertly steamed or grilled and served with drawn butter or a most-addictive lemon-chive sauce. (You’ll want to dunk your fries in it, too.)

More modestly, we ordered a 1.5 pound lobster ($28), their standard burger, and a corn-meal crusted lobster roll with spicy remoulade, and can proclaim them all to be well worth the money. And since lobster rolls in this city’s self-service food halls cost around $20, the roll here is a deal. This is especially true for large families on-the-splurge who fill up their tables for not a lot of money, or for people seeking a pre-theater dinner that is gentler on the wallet than most other places.

People who just can’t decide may order a grand combination called The Tower – any two burgers, any two lobster rolls, two whole one pound lobsters, any three sauces, unlimited fries, unlimited salad and any four specialty cocktails or a bottle of Cava – presented on a two tiered tray. Desserts are served in trendy jars – fabulous chocolate mousse or strawberry “cheesecake,” and the wine list falls into the category of pretty good. There are great beers on draft.

The 160-seat restaurant is located mid-block on 43rd Street between 6th Avenue and Broadway next to the Stephen Sondheim Theatre, and you enter via a theatrical arcade of lobster traps. In addition to a cluster of these restaurants in London, there are Burger & Lobster franchises in Dubai, Bangkok, Kuwait, Stockholm and Jeddah, and we’ll probably have more in the US as well. It is, after all, a refreshingly satisfying place to go. Say hi to the brilliant Vladimir, the operating partner who is spearheading the U.S. expansion of B&L and other concepts, or to the terrific executive chef, Danny Lee, who has cooked in some of the best fish restaurants in town. (132 West 43 St., 917-565-9044)

Tramonti Ristorante Pizzeria

You’ve probably never heard about ‘ndunderi. Or re fiascone tomatoes. Or past’ e patane. Or melanzane al cioccolato. Except for the melanzane al cioccolato — a chocolate eggplant dessert that I wrote about several years ago — all these dishes are new to me, too.

They have two things in common: they’re ancient foods from the Amalfi area of Italy; and you can find them at the East Village pizzeria called Tramonti. New York is full of Italian restaurants calling themselves “authentic,” but the recently- opened Tramonti is the real thing.

First, I must tell you about the pizza. The dough incorporates millet, barley, rye and whole wheat — all traditional to the ancient mountain town of Tramonti from which this restaurant derives its name. It starts with a pinch of yeast and is left to rise for 48 hours, which accounts for its deep flavor and lightness of texture. This restaurant’s classic pizza marinara, topped with intense re fiascone tomatoes (see below), oregano, tiny slivers of garlic and olive oil was a revelation. Tramonti’s calzone was another stunner filled with some of that same tomato pulp, smoked provola, fresh mozzarella imported from Tramonti (of course) and hot soppressata (from a small producer in New Jersey); it tasted “Italian” in a manner that few restaurants here can muster.

The place is run by Chef Vittorio (Giovanni Vittorio Tagliafierro) and the food I’m describing was his everyday fare in Tramonti. His mother, grandmother and great-grandmother made ‘ndunderi from a recipe left behind by the Romans who established the town. They are large dumplings made of ricotta and flour, served in an intense sauce of those tomatoes and braised beef, topped with his amazingly creamy mozzarella. UNESCO says ‘ndunderi is one of the earliest forms of pasta.

Past’e patane consists of broken spaghetti cooked al dente with small bits of Idaho potatoes and then quickly sauteed with garlic, basil and olive oil. The potato’s starch subtly coats the pasta and adds body to the sauce it is served in. You may have it with a dollop of tomato sauce but it isn’t really necessary.

Re Fiascone reportedly were the original tomatoes on pizza margherita. Cultivated in the 1900s around Tramonti, they went into decline and only recently have been replanted in the area, the successful result of a crowd-funding effort. They are pulpy and intense, and Chef Vittorio exclusively imports vast quantities — no sugar, salt, herbs, or even olive oil are added.

And now for the chocolate eggplant dessert, found in many of the towns abutting Tramonti: I went hunting for it in 2011 near Ravello and finally found two versions in a small town on the coast, neither of which compare to what’s offered here. Theirs look like pancakes. Chef Vittorio’s consists of thin layers of fried eggplant that are sugared and spiced, separated by layers of ricotta, and then enrobed in bittersweet chocolate — as if it were a decadent square of lasagna. Melanzane al cioccolato originated in the Franciscan Convent de Polvica in Tramonti, spread to other religious orders and thence to local housewives. It often is spiked with concerto — an heady ancient liqueur originally made by local nuns but now concocted in various domestic versions. You might find some in Tramonti’s rendition of this dish.

Chef Vittorio, who has worked in New York’s most upscale pizzeria (including Mezzaluna) is a hearty raconteur and it doesn’t take much encouragement to launch him into the food history of his childhood, all of which rounds out a most delicious evening. (130 Saint Marks Place, 212-260-1441)

Festive Fourth of July Food

3 Jul

While these sparkling recipes are designed for July 4th fireworks, they are perfect for entertaining all summer long. Three cheers for the red, white, and blue! Hope you have a festive holiday.

COOL BLUE MARTINIStumblr_nr2lhnfhXP1rsdtszo1_500

This recipe is for each drink but they can be made by the pitcher. These are really “light martinis” as there is more bubbly and less vodka or gin than in standard martinis.

– 5 ounces chilled Prosecco

– ½ ounce (1 tablespoon) gin or vodka

– ½ ounce (1 tablespoon) blue Curacao

– 1 tablespoon (or more) simple syrup

Stir everything into a shaker with a few ice cubes. Shake away! Strain into a chilled martini glass.


BOMBAY TURKEY SLIDERS with HURRY-CURRY SAUCEtumblr_mp2it2CMwI1rsdtszo1_1280

These are a cinch to put together and both the sauce and the sliders can be prepped early in the day.


– ½ cup light mayonnaise
– ⅔ cup plain yogurt
– 4 teaspoons curry powder
– 2 tablespoons ketchup
– 1 small clove garlic, finely minced


– 1¼ pounds ground turkey
– 2 teaspoons curry powder
– 1 teaspoons ground cumin
– Large pinch chipotle chili powder
– 3 tablespoons finely minced scallions
– 4 tablespoons finely chopped cilantro or basil
– 1 tablespoon finely minced fresh ginger
– 3 tablespoons light mayonnaise
– 1 tablespoon olive oil
– 12 little dinner rolls, split and toasted
– 12 thin slices Kirby cucumber
– 12 thin slices plum tomato

Stir together ingredients for sauce. Cover and refrigerate until ready to use.

Put turkey in a large bowl. Add the curry, cumin, chili powder, scallions, cilantro or basil, ginger and mayonnaise, plus 1 teaspoon salt. Mix until blended. Form into 12 small (2 ounce) burgers. Heat the oil in a large skillet and cook burgers over medium-high heat for 2 minutes, turn over and cook 2 minutes longer. Place the burgers on the buns and slather with curry sauce. Top with a slice of cucumber and tomato. MAKES 12 SLIDERS.

RED, WHITE AND BLUEBERRY SHORTCAKEStumblr_mp4dvrL0St1rsdtszo1_1280

This luxurious dessert is worthy of fireworks. Wonderful if you can get tiny ripe strawberries from your local farmer’s market. The light touch of lemon zest in the biscuits and thin layer of lemon curd makes these truly memorable. Garnish with edible flowers.


– 1½ cups flour
– ½ teaspoon salt
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 2 tablespoons sugar
– 4 tablespoons unsalted butter
– Grated rind of 1 lemon
– ⅔ cup buttermilk


– 1½ cups heavy cream
– 3 tablespoons confectioners sugar
– 1 teaspoon vanilla
– ½ cup lemon curd
– 3 cups fresh berries: raspberries, tiny strawberries, blueberries
– Edible flowers for garnishing

Preheat oven to 400 degrees. Sift together flour, salt, baking powder, baking soda and 1 tablespoon sugar. Cut butter into small pieces and incorporate into flour mixture. Add lemon zest and buttermilk and mix lightly. Turn dough out onto floured board. Roll out to 1-inch thickness. Cut out 3-inch round and place on ungreased baking sheet. Sprinkle lightly with sugar. Bake 16 to 18 minutes until golden. Let cool.

Whip heavy cream with confectioners sugar and vanilla until very thick.

Cut biscuits in half. Spread lemon curd on bottom half of each biscuit. Spoon whipped on top and add fruit. Top with biscuit “hat” and add more berries and whipped cream. Garnish with edible flowers. SERVES 6.

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