How to make: Yasmin Newman’s peanut butter and jelly cannoli

Adopted by New Yorkers as if their own, this sweet migrant classic is immortalised in the gilded Italian bakeshops of Little Italy and beyond. My cannoli, filled with peanut butter mousse and strawberry conserve, is the ultimate New York-Italian mash-up. A little bit old school, a little bit cool. You’ll need cannoli moulds or cannelloni pasta tubes to shape.

Recipe: Nut, seed and cacao balls

Often found piled up in cafes and posh gyms, these little spheres are packed with protein, carbs and good fats to give you a quick boost. They’re simple to make, too — basic recipes can contain just a few ingredients

Nuno Mendes’ mushrooms with Alentejo-style chickpeas

The mushroom is much-loved in Lisbon. Nuno Mendes, executive chef at Chiltern Firehouse and owner of Taberna do Mercado, shares his recipe for mushrooms with Alentejo-style chickpeas from his latest book, Lisboeta: Recipes from Portugal's City of Lights

Recipe: Bacalhau à Gomes de Sá

There are at least 365 salt cod recipes in Portuguese cuisine — one for every day of the year — but this is one of the few that everyone knows. I’ve replaced dried salt cod with freshly cured cod, which makes the dish creamy rather than salty. Make sure the onions are caramelised slowly, to bring out their sweetness.

Recipe: Yasmin Newman’s Brooklyn blackout cake

Inspired by the blackout drills of World War II, Brooklyn chain Ebinger’s Bakery created the rich moist cake with chocolate pudding filling and glossy choc frosting. The bakery closed in 1972, but scores of New York bakeries continue the tradition. My BB takes its cue from Christina Tosi’s naked cakes, complete with layers of soaked chocolate-espresso cake, Oreo-laced buttercream, chocolate fudge frosting and chocolate-coffee crumbs. It’s a little (well, a lot) of work, but so was the original and it’s worth every single bite.

Stay in the know

Follow National Geographic Food on your social media channel of choice

Sign up for email updates

Sign up to our mailing list to receive the latest news and stories from National Geographic Food,
and be the first to find out about exclusive special offers, competitions and more.



* By signing up I agree that I want National Geographic Food to send me email newsletters. I understand that my data will be processed according to the privacy statement. I understand that I may opt out at any time using the unsubscribe links in every communication from National Geographic Food