I have a question about the recipe "Cherry-Almond Danish" from amanda. Any "make-ahead" tips? Has anyone tried freezing this? and if so, at what point did?
Amanda is a co-founder of Food52.
Hi there -- you can freeze the loaf once it has cooled completely. I wouldn't freeze it for longer than a month.
Endless possibilities of syrup, ice, seltzer, and cream
Italian soda is can-do.
Bring some flare to your cookout.
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