Rossi Anastopoulo

Feb 13, 2025 | gardenandgun.com | Rossi Anastopoulo

Recipe This simple version of a Florida classic pie has gained fans from around the world “This is the perfect pie.”That’s what Florida chef Kia Damon decided after her first forkful of Terry’s Key Lime Pie, a cult-favorite version of the state’s most famous dessert. Sold at longtime citrus stand Bob Roth’s New River Groves in Davie, Florida, since the 1970s, the pie isn’t like most you’ll find scattered across the Sunshine State.

Nov 5, 2024 | kingarthurbaking.com | Rossi Anastopoulo

I’m in charge of the pies every Thanksgiving (it makes sense, since I literally wrote the book on pie), but I’m well aware I’ve only got second billing. The real star of the dessert table is my Aunt Vangie’s almond cookies. The size of a silver dollar, thinly coated in a translucent glaze and crowned with a trio of slivered almonds, these cookies are Thanksgiving to me.

Jan 18, 2024 | kingarthurbaking.com | Rossi Anastopoulo

Self-rising flour is one of those “if you know, you know” ingredients. Anyone who bakes with self-rising flour regularly knows that it can be the secret to softer, more tender baked goods. It’s also a brilliant baking shortcut, cutting out steps and streamlining your recipes. Want to start baking with self-rising flour? Here’s what you need to know. What is self-rising flour? Self-rising flour is flour to which baking powder and salt have been added.

Oct 10, 2023 | gardenandgun.com | Rossi Anastopoulo

Swap palms for palmettos and California for Carolina. In recent months, two restaurants inspired by the Lowcountry have debuted in Los Angeles: Joyce, from co-owners who grew up in South Carolina and North Carolina and have a home on Johns Island near Charleston, and Queen St., opened by a Charleston-born chef and now arguably one of L.A.’s hottest reservations.

Sep 14, 2023 | kingarthurbaking.com | Rossi Anastopoulo

This article is part of our feature celebrating Pan Dulce. Find all things pan dulce here. When Agueda Ulloa recently opened her mobile bakery, Café Olla, after several years of primarily selling pan dulce out of her home, she knew she wanted to bake something celebratory to commemorate the occasion. The answer, naturally, was conchas; the sweet buns, with their crackly topping, are the perfect canvas for innovation.