Tammie Teclemariam

The 3-ingredient “Mother Sauce” of the Italian pastry kitchen.

Alternating layers of frothy custard, crisp meringue, and silky whipped cream make the ethereal base for this tropical show-stopper.

The unfussy “chef’s dessert” comes together in minutes.

An ancient Egyptian grape best known for its use in sugary dessert wines is the star of some of Sicily’s finest dry whites.

Tunisian tabil and Sicilian moscato are at the heart of this sweetly aromatic stew.

Light up the eau-de-vie.

Light up the night with this simple summer dessert.

This savory ancestral spirit lends its smoky complexity to seafood in this refreshing aguachile.

Shellfish shines when finished with a fragrant French anisette.

Replace traditional green chiles with the peppery heat of agave spirits in this refreshing riff on the coastal Mexican classic.