Conjure the ghost of pies past by making this mostly forgotten “Cronut of 1946.”
When sliced, the spherical inner layers of this buttery bread are revealed, with specks of anise peeking through—and there’s only one place in the Heights to find it.
Our publishers just alerted us to a sweet deal, especially for those currently struggling on their holiday gift lists, double especially for those of us who haven’t even started. If you order a new subscription to Edible Brooklyn (only $28 a year!) before December 1st–or to Edible East End or even Edible Manhattan–they’ll kick in a free copy of Edible Brooklyn: The Cookbook. Here’s what to do.