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Lilly Curtis

Features Contributor — Class of 2026

Number of articles: 6

First Article: February 3, 2023

Latest Article: May 5, 2023

Dessert Persons

Smart croquembouche

My mom asked me one of her usual “explain English” questions on the phone today. “I’ve always wondered why people say ‘you’re a smart cookie’ but not ‘you’re a smart bagel’ or ‘you’re a smart donut.’” She said it in …

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Dessert Persons

Let them eat cake

The size of wedding cakes throughout history started out small, grew really big and now lands somewhere in the middle. Wedding cakes originated in ancient Rome, where a scone or barley cake would be cracked over the bride’s head to …

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Dessert Persons

To answer your question

Why buy local when you can buy Irish?

Victoria and I stood in the dairy aisle of Hannaford, debating our many selections for the butter that would go into the puff pastry for this week’s dessert: egg tarts. Staring at …

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Dessert Persons

Giving baklava

Sheets of silky phyllo dough stretched so thin they’re transparent are buttered, then layered with a filling of finely chopped pistachios, walnuts and cinnamon. Phyllo dough is unleavened so that after it has baked, it does not rise, and the …

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