A delicious way to kickoff the weekend

"It's a dish that has a lot of importance among us." 4/13/19 The Fattiest Pastry in Europe Made of 30% butter and 30% sugar, the kouign-amann is pure pleasure. This divinely rich pastry comes from the coastal town of Douarnenez, France, where it was accidentally created in 1860 by a busy baker who had run out of pastries to sell. Quickly, he combined bread dough, butter and sugar, yielding what is now a quintessentially Breton treat. So go ahead. Treat yourself. Bringing Mole to Many Back in the 1970s, Damiana Bravo's Brooklyn kitchen smelled like mole all day, every day. Recently arrived from Puebla, Mexico, she sold the special sauce to coworkers craving a taste of home. As word of Damiana's culinary magic spread, the orders got bigger and bigger. Louisiana's Cajun Sensation In an unassuming building that once served as her son's welding shop, Alzina Toups makes some of the best food you'll ever eat. But while her Jambalaya, fried shrimp and other garlic-laden Cajun staples are sure to bless your tongue and break your heart, they aren't so easy to come by.  The Great Crêpe Debate In the north of France, in a city called Pipriac, there is a group of dedicated pancake enthusiasts committed to keeping the original "galette" recipe alive. And no, we're not talking about a crêpe.  Elevating Peruvian Cuisine Since he was young, Virgilio Martinez has wanted to travel, see and taste the world. It's the same relentless curiosity he brings to Lima's Central Restaurant, where he works as a chef. Here, Virgilio and his colleagues take often overlooked ingredients from across Peru's vast territory and turn them into an "elevations menu." Copyright © 2019 Great Big Story, LLC, All rights reserved.You are receiving this message because you subscribed to the Great Big Story newsletter. View this email in your browser.  Want to change how you receive these emails? You can update your preferences or unsubscribe from this list