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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.