Mandy Lee

Chewy, flaky, rich paratha is always a crowd-pleaser.

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.