This traditional Russian dessert is similar to a no-bake cheesecake. Dried-Pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead. Her paskha molds come from Maxim Kudinov, in West Nyack, New York (etsy.com/shop/varusha). You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.
"The best ingredients don't need much to shine" says Luke Holden, President, Luke's Lobster, New York City about his minimalist lobster roll recipe. We adapted this recipe from his restaurant's cookbook, Real Maine Food.