Revisiting retro desserts has resulted in many creative restaurant offerings, as this month’s recipe section demonstrates. Executive pastry chef Bill Corbett of Absinthe Brasserie and Bar in San Francisco shares a recipe for Oatmeal Raisin Cream Pies, a cookie sandwich with cream cheese frosting. Fritter-style Idaho Potato Doughnuts are a siren song for doughnut lovers. The recipe from Chef Andy Husbands of Tremont 647 in Boston calls for part bread flour and part potato flour. The ...

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