the savory & the sweet

The September issue of Bon Appetit magazine has a feature on desserts made with salt or pepper, like Pink Peppercorn Panna Cotta with Macerated Cherries or this Devils Food Cake with Boiled Black Pepper Icing.

As you can probably guess from previous posts, I am a huge fan of salty and sweet desserts.   Also amazing are spicy and sweet, like San Diego local Chuao Chocolatier’s Spicy Maya, with dark chocolate, Pasilla chile, cayenne pepper and cinnamon.  Readers, how do you like your desserts: savory and sweet, or straight sugary goodness?