WORLD OF DESSERTS Global inspirations lend their sweet influence to today’s dessert plates. Consider the menu items reflected in this month’s recipe pages: Buñuelos (deep-fried donut style pastries) from Bomboa in Boston, potato beignets with black plums and Ohio maple syrup from Chef Vid Lutz of Johnny’s Downtown in Cleveland, a chocolate tart with Valencia oranges from Taberna del Alabardero in Washington, D.C., and fruit flammekueche from Sandrine’s in ...
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