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Cool It Now “IT ALL STARTED WITH PALETAS,” says Fany Gerson, the pastry
flavors, I think about the juice stands in Mexico City,” she says. “They are by no means fancy, but everything is so fresh.” You won’t find any artificial colors or ingredients in Gerson’s paletas, either. Whether it’s her marbled strawberry-mango (recipe, p. 111), pineapple-jalapeño or avocado with coconut milk pop, all are made with peak-season ingredients. “Each bite takes me straight back to childhood.” 240 Sullivan St., NYC; lanewyorkina.com. –JULIA HEFFELFINGER
chef behind the NYC-based sweets shop La Newyorkina. Gerson, who left Mexico City to study at the Culinary Institute of America, first began selling her cult ice pops in 2010, at the Hester Street Fair on Manhattan’s Lower East Side. Now, seven years and two brick-and-mortar shops later, she’s releasing her third cookbook, Mexican Ice Cream, a colorful ode to the frozen treats she grew up loving. “When I’m dreaming up
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F O L L O W U S @ F O O DA N D W I N E
photograph: john kernick; food stylist: simon andrews; prop stylist: ayesha patel
Chill out with two more paleta recipes from Gerson at foodandwine .com/paletas.