Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Christopher Kimball heads to Portland, Maine, to visit Tandem Coffee and Bakery’s Briana Holt, who shows him both the sweet and savory side of her baking. First, she makes Savory Kale and Two-Cheese Scones, with saltiness from cheddar and pecorino and a sweet counterpoint from dried currants. Then, she bakes a Double Chocolate Cake with syrup made from honey and juniper, coating the cake with a sweet, herbal soak that perfectly complements the bittersweet chocolate.